Marinated cauliflower

Here's a sure-fire way to fall in love with cauliflower. (As if you haven’t already...) Marinating makes this low-carb darling milder and nuttier. Mmmm... for so many reasons, we can’t get enough of this!
Here's a sure-fire way to fall in love with cauliflower. (As if you haven’t already...) Marinating makes this low-carb darling milder and nuttier. Mmmm... for so many reasons, we can’t get enough of this!

Ingredients

6 servingservings
USMetric
  • 1 1 cauliflower
  • 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
  • 1 tablespoon 1 tablespoon fresh ginger, finely chopped
  • 1 teaspoon 1 teaspoon onion powder
  • 1 tablespoon 1 tablespoon curry powder or turmeric
  • 1 1 lemon, the juice
  • 1 teaspoon 1 teaspoon sea salt
  • 8 tablespoons 120 ml Greek yogurt or coconut milk
  • 4 tablespoons 60 ml fresh parsley or fresh cilantro, finely chopped
  • 4 oz. 110 g melted butter or olive oil

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Remove the leaves. Put the cauliflower head in a plastic bag.
  2. Mix together lemon juice, spices and yogurt. Pour over the cauliflower. Let sit in the fridge for at least an hour, or marinate overnight for maximum tastiness.
  3. Preheat the oven to 350°F (180°C).
  4. Remove the cauliflower from the plastic bag and place in a baking dish.
  5. Bake for approximately 45–60 minutes or until the cauliflower is soft inside and has a nice color on the outside.
  6. Pour melted butter or oil on top, and sprinkle on finely chopped cilantro or parsley right before serving.

Tip!

If you’re in a hurry you can split the cauliflower into halves or quarters. Or even smaller sections. Just be sure to split them into roughly the same size florets so they cook evenly.

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3 Comments

  1. Diane
    Sounds lovely. I am looking for vegetarian low carb recipes for my mum who is transitioning to LCHF and I think she would like this. Any ideas what would be a nice vegetarian accompaniment for this?
    Reply: #2
  2. Emelie
    How about some sliced, fried Haloumi-cheese? And maybe a nice bearnaise ore some other kind of sauce?
  3. Kim Quinn
    I love roasted cauliflower and this sounds fantastic! I have used fresh chopped and powdered garlic and onion before and do add Tumeric to it but this takes it over the top. Yummm! Thank you for the wonderful idea!....my friends will thank you also.😄

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