Low Carb Roasted Cauliflowers with Tomatoes recipe

Cauliflower is quite under-rated. It is not strong-tasting and probably quite forgettable as a vegetable. We hardly ate much cauliflower before we started on a low-carb lifestyle.

But cauliflower is great as rice replacement - it is low carb, full of fiber and very satiating. On top of that, it is rich in antioxidants and Vitamin C. We have been including a lot more cauliflowers in our diets and are loving it.

Boiling or steaming cauliflower makes them waterlogged and mushy. I prefer to sauté or bake them instead.

This baked version in a casserole dish gives a delicious nutty roasted flavour while maintaining its crunch, and the tomatoes add some tanginess to it. A perfect side dish!




Roasted Cauliflowers with Tomatoes

Ingredients:

1 head cauliflower - cut into bite-sized florets
2 tomatoes - cut into wedges
4 cloves garlic - minced
salt and pepper - generous amount
olive oil

Instructions:

  1. Preheat oven to 180℃
  2. Toss together cauliflower, tomatoes, garlic, salt and pepper, and drizzle with olive oil on a large baking dish
  3. Place in the oven for 35 minutes
  4. Take out and stir halfway through cooking so they are evenly browned




Comments

You might also like:

Braised Chicken Pumpkin and Mushroom Chinese recipe

Ikan Bilis (dried anchovies) Stock recipe

Kids Craft - Folded Paper Drawings

Taipei - Shopping at Wufenpu and eat street food at Raohe night market

Chicken with Red Yeast Rice Soup recipe

Running Route along the Singapore River

Bishan Ang Mo Kio Park Pond Gardens and Playground - Nature with Kids

Learning to Tangle - Zentangle Inspired Doodle Art

CNY Chinese New Year Craft Ang Pow Lantern

Mak Nyonya Beef Rendang Sauce review recipe