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




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