I haven’t been the biggest fan of cauliflower because of it’s harsh flavor. Then I forced myself to start experimenting with it and I learned how delicious it can be and how versatile it is (i.e., rice or quinoa, etc)
One of my favorite ways to enjoy cauliflower is roasting it, then coating it with a special sauce because it is less bitter. Here’s one of my favorites using natural, store-bought BBQ sauce.
Ingredients for 3 servings:
- 1 large cauliflower head
- 2/3 cup natural BBQ sauce (low sodium)
- 1 tablespoon arrowroot starch
- 1 1/2 tablespoon smoked paprika
- 1/2 tablespoon cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder (or minced onion)
- sea salt & pepper to taste
- spray extra-virgin olive oil
- Set oven to 410F.
- Chop the florets off the head of the cauliflower.
- Spread the florets on a baking sheet and spray them with olive oil.
- Season with garlic powder, onion, cumin, smoked paprika and pepper and rub the season into the florets to ensure they are all coated.
- Roast for 15 minutes then remove them from the oven and place them in a large bowl.
- In a separate bowl, mix together arrowroot starch and BBQ sauce.
- Pour the sauce over the florets, and shake the bowl to mix.
- Place the florets back on the baking sheet and roast for another 5 to 10 minutes.
Approximate macros for 1 of 3 servings:
126 calories, 24g carbs, 2g fat, 5g protein, 6g fiber, 11g sugar