This is a delicious recipe I tried from REMCooks blog. Its perfect for Phase 3.
My favorite tip from this recipe is slow roasting the cauliflower for an hour to an hour and a half at 325 degrees F. My husband couldn’t stop trying it and I had to stop him, because we were still on Phase 2 when we aren’t allowed to eat this.
1 large head cauliflower
3 cloves garlic, minced
1 Tbsp red chili powder
1/2 tsp chilli flakes
1 tsp toasted cumin powder
4 tbsp extra virgin olive oil
1/4 cup cilantro leaves, chopped
1/2 lime juice
Salt to taste
Preheat oven to 325 degrees. Chop cauliflower florets into even sizes. In a large bowl, mix the garlic, chilli powder, chilli flakes, cumin powder, salt and olive oil. Now add the cauliflower florets and toss gently to coat. Spread it onto a roasting pan and roast for 1 hour, stirring once at the 45 min. mark. Take it out of the oven and drizzle lemon juice and sprinkle cilantro.
I’m definitely going to try this with broccoli next time.