keto spiced cauliflower

Spiced cauliflower and yogurt salad with pumpkin

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The inspiration from this recipe comes from an incredible recipe by Yotam Ottolenghi. The original recipe contains chickpeas, which we cannot have, but I find it’s just as fabulous without them. I have added a few different ingredients and more cauliflower to bulk it out for us. The combination of roasted cauliflower, spices and yogurt is seriously delectable. This is a great recipe to make at the start of the week and eat from Monday-Friday for lunch, perhaps with some fish or chicken for added protein to fill you up.

Ingredients:

Steak and dry rub:

How to make:

  1. Preheat the oven to 390 degrees Fahrenheit and line a baking tray with baking paper
  2. Lay the cauliflower florets onto the lined baking tray and drizzle with olive oil, salt and pepper. Nestle the garlic cloves amongst the cauliflower
  3. Pop the tray into the oven and roast the cauliflower and garlic until golden and just beginning to soften but still with a little “bite”
  4. As the cauliflower roasts, dry-toast your pumpkin seeds by simply tossing them on a dry frying pan (no oil) until golden
  5. Prepare the yoghurt as the cauliflower roasts: in a large salad bowl, stir together the yoghurt, cumin, turmeric, coriander, lemon juice, olive oil, salt and pepper until combined
  6. When the cauliflower is cooked to your liking (you might like it a little softer or crunchier so go for what you like!), take the garlic cloves off the tray and set aside
  7. Tip the roasted cauliflower and the toasted seeds into the salad bowl and toss to combine and coat with the yoghurt dressing
  8. Peel the roasted garlic cloves and squeeze the gooey, roasted garlic into the salad bowl and gently stir to incorporate
  9. Serve with a handful of chopped fresh parsley or cilantro for a little fresh color if you wish!

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