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Saturday 4 May 2019

Cauliflower Roast - Spiced and Flavourful

Cauliflower is an extremely healthy vegetable that’s a significant source of nutrients, in fact cauliflower contains some of almost every vitamin and mineral that you need. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Additionally, it’s weight loss friendly and incredibly easy to add to your diet.

It's certainly one of our favourite vegetables and I know many 'low carbers' enjoy it in their menu plans. It seems that cauliflower is having a renaissance. Yes, it can sometimes be a little more expensive, so keep your eyes open for any special offers that your local store or supermarket may have. 

Roasted Spicy Cauliflower

Low-Carb Roasted Spicy Cauliflower is a recipe where cauliflower is tossed with olive oil, spicy red pepper flakes, salt, and pepper and roasted until it’s tender and lightly browned … it’s delicious. This Spicy Cauliflower is a treat that’s vegan, dairy-free, low-carb, Keto, and gluten-free, If you like spicy food and are a cauliflower fan, this may well  become one of your favourite ways to cook it!

Four Servings
1 large head cauliflower, cored and cut into florets
2 T extra-virgin olive oil
1 tsp. red pepper flakes, or a little more if you want it extra spicy
pinch of salt
fresh ground black pepper to taste
1. Preheat oven to 400F/200C.
2. Place cut up cauliflower, olive oil, red pepper flakes, salt, and pepper into mixing bowl and stir well to combine and coat cauliflower with oil and red pepper.
3. Arrange the cauliflower in a single layer on a heavy baking sheet or baking dish.
4. Roast until cauliflower is softened to your preference and starting to get golden brown, about 25-30 minutes.
5. Serve hot.
Recipe idea and more can be seen

Spiced Cauliflower Roast

This next recipe suggestion creates an incredible nutty flavour which works well with Middle Eastern spices and herbs. You can serve it as a side dish, or if you are vegetarian and would enjoy this more as a main meal just adjust the recipe to suit... This recipe has a higher carb count than the one above!

Serves Four to Six (as a side dish)
50g butter, softened at room temperature
2 tsp chilli flakes
½ tsp sumac
½ tsp allspice
1 tsp ground cumin
1 tsp ground coriander
1 cauliflower (about 1kg)
2 x 400g cans chickpeas, drained and rinsed
small pack (handful) flat-leaf parsley, chopped
small pack (handful) mint, chopped
small pack (handful) coriander, chopped
1 red onion, very finely chopped
200g cherry tomatoes on the vine
50g pine nuts, toasted
pomegranate molasses*, for drizzling
For the feta dressing

100g good-quality feta
100g Greek yogurt
juice ½ lemon
1. In a small bowl, beat the butter and spices with a wooden spoon, then set aside.
2. Heat oven to 220C/200C fan/ gas 7. Trim the outer leaves of the cauliflower and remove the very bottom of the root, being careful to keep some of the root attached so the whole cauliflower remains intact. Bring a large pan (big enough to fit the whole cauliflower) filled with salted water to a rolling boil. Cook for 3-4 mins to partially tenderise, then carefully remove with two slotted spoons.
3. Put the cauliflower and chickpeas on a baking tray. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything. Roast in the oven for 35 mins until the chickpeas are crispy, the cauliflower is deep golden-brown, and a cutlery knife can be inserted into the middle easily.
4. Meanwhile, make the feta dressing. In a large bowl, whisk the feta and Greek yogurt until the cheese has completely broken up and the mixture is creamy. Add the lemon juice, whisk again, then season to taste. Chill until needed.
5. Remove the cauliflower and chickpeas from the oven, transfer the cauliflower to a plate, then mix the remaining ingredients, except the pomegranate molasses, with the warm chickpeas on the tray.
6. Arrange the herby chickpeas on a large sharing platter and place the whole cauliflower on top. Spoon over the dressing and drizzle with pomegranate molasses to serve.

Pomegranate molasses* is used in Middle Eastern, African and Mediterranean cooking, usually to add a sweet and sour note to dishes. It is a syrup made by boiling and reducing pomegranate juice. It is easy to make or buy from Middle Eastern stores and some supermarkets.
Recipe above from an idea here

Talking about Cauliflower - have you tried
Parmesan Crusted Cauliflower
see more here

This blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use a reliable meter. 

All the best Jan


JFM said...

Looks and sounds delicious...but hubby won't eat cauliflower :(

Jo said...

I love cauliflower but I've never roasted it so this is one to try.

Lady Fi said...

Mmm - looks so tasty!

Tom said...

...cauliflower is the thing these days.

baili said...

one of my most favorite vegetable dear Jan :)
but never roasted ,will definitely try it soon
glad you shared the excellent recipe myfriend!

Christine said...

Thanks for these recipes, will make a change from cauliflower mash

Valerie-Jael said...

The recipes all sound great, and I have cauliflower waiting to be used, yummy! Valerie

sandy said...

these look so good. I have cauliflower in my salads all the time. so glad to read of their nutritional value.

Louca por porcelana said...

Looks great!Hugs!

Mary Kirkland said...

I've roasted cauliflower so I know this is good.

kathyinozarks said...

Wow this sounds really delicious-saving your recipe for sure
Happy weekend Kathy

Judy at GoldCountryCottage said...

Jan, thank you for posting these recipes. I roast cauliflower and broccoli all the time, but only with olive oil, s&p. It is always so good, but these recipes will make it only better. Thank you, also, for your visit and I'm glad you enjoyed the blue and white..Happy May..Judy

Miss Val's Creations said...

All so yummy! Lately was have been roasting it in thick slices. There is so much that can be added to cauliflower to change it up. My favorite though is roasting it in smaller pieces so it crisps and chars amazingly. We made the no potato salad with the cauliflower. Loved it!

happyone said...

I'll have to try this. Maybe I'll like it better than mashed cauliflower! : )

Chatty Crone said...

The Parmesan crusted looked like my favorite - I rice it, but this looks better.

Maria Rodrigues said...

Hi Jan
I love cauliflower.
Thanks for sharing these delicious recipes.
Have a nice weekend
Divagar Sobre Tudo um Pouco

martinealison said...


J'adore le choux-fleur et aussi toutes les variétés de choux.
Merci pour le partage de cette recette qui me semble délicieuse.

Gros bisous

Elephant's Child said...

Yum. I have bookmarked the second recipe to try a little later. Love cauli, love spices.

Lisabella Russo said...

I love cauliflower! It's such a versatile vegetable, thanks for more great ideas.

Lowcarb team member said...

martinealison said...

J'adore le choux-fleur et aussi toutes les variétés de choux.
Merci pour le partage de cette recette qui me semble délicieuse.

Gros bisou

Google translate:
Good evening

I love the cauliflower and also all the varieties of cabbage.
Thank you for sharing this recipe that seems to me delicious.

Big kisses

My name is Erika. said...

This looks yummy! I love cauliflower!

dellgirl said...

This looks and sounds so delicious. Thank you for sharing this yummy recipe, I'll give this a try.

Martha said...

Wow, these are such great recipes! Thank you.

PerthDailyPhoto said...

You are a lifesaver Jan, I was wondering what veg to make with dinner tomorrow night, spicy roast cauliflower will do perfectly!

Bleubeard and Elizabeth said...

This is definitely one of my favorite veggies. Both recipes sound delicious. So glad you shared these with us, Jan.

William Kendall said...

I've always liked cauliflower. My mother made it with a white sauce.

Snowbird said...

That does look good. xxx

Sandi said... have inspired me!

Teresa said...

La coliflor me encanta, pero asada no la he comido nunca... la probaré. Besitos.

Lowcarb team member said...

Teresa said...
La coliflor me encanta, pero asada no la he comido nunca... la probaré. Besitos.

Google translate:
The cauliflower i love, but roasted I have never eaten... I'll try it. Kisses.

Lee said...

This looks very tasty...delicious!! :)

Chris Lally said...

Whoa! These look just wonderful!!
Thank you, Jan :)

angryparsnip said...

I will be trying these as I like cauliflower.
Something new and fun.

cheers, parsnip

NCmountainwoman said...

We love roasted cauliflower! For years I steamed it but roasting is ever so much better. I'm always happy to find little gems like this to change it a bit. Thanks.

Pat @ Mille Fiori Favoriti said...

I love cauliflower and find roasting it brings out its best flavor!