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!

Ingredients:

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

Method: 
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 here

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!

Ingredients:

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

Method:

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