Ingredients
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1 large head Cauliflower
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1.5 tablespoons Olive OilYou could use melted coconut oil instead.
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1 tablespoon (fresh) Thyme or OreganoOr 1 teaspoon of dried thyme or oregano.
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1 heaped teaspoon Smoked Paprika
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1/8 - 1/4 teaspoon Chilli Powder or Cayenne PepperDepending on how hot you want it to be.
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To taste Sea salt & black pepperAdd the pepper to the spice mix and add a sprinkle of salt to the roasted cauliflower if liked.
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For garnish Basil leavesOr use any fresh herbs you have availalbe.
Directions
Spicy roasted cauliflower makes a great side dish, with plain or other spicy food or add it to a salad to give it a lift. Leave in the oven to crisp a little and serve on a platter with or without a dip. Any leftovers are great in packed lunches or added to soup. I’m not a fan of raw or plain cauliflower but the addition of a few store cupboard ingredients transforms it into a nutritious and tasty low carb dish. Note to hotels: “Please take over cooked, tasteless, grey cauliflower off the menu!”
I think cauliflower is underrated. It contains Vitamin K1 which is needed for blood clotting and bone formation. It also contains 2g of fibre per 100g and antioxidants, which help protect us from environmental damage, both inside and outside our bodies. The big bonus is that it doesn’t cause blood sugar spikes.
Steps
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1
Done
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Preheat the oven to 200°C/400°F/Gas mark 6. Place a baking tray in the oven to heat. An extra large head of cauliflower will need two trays. |
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2
Done
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Remove the leaves and stalks from the cauliflower and break it into fairly even sized florets. |
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3
Done
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Whisk all the ingredients except the cauliflower in a large bowl. Add the cauliflower florets and coat each piece with the spicy oil mixture. |
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4
Done
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Turn the cauliflower onto the preheated tray(s) and spread them out. Bake for about 30 minutes, turning once. Remove from the oven and turn onto a serving plate and sprinkle with a little sea salt (optional) and basil or herbs of your choice. |
