Banting defs doesn’t have to be boring…
Cauliflower doesn’t have to be pigeonholed for soups and cheesy bakes – for one it makes a velvety purée without a drop of cream. We’ve cut cauliflower cross-sections for the spicing, but florets are fine too. Both are good sides to a piece of pan-fried hake. Try this spiced cauliflower with caulicream recipe…
What You Need
For the cauliflower cream:
500g whole cauliflower 150ml low-fat milk
Sea salt flakes and freshly ground black pepper
For the cauliflower florets:
1 tbsp olive oil
1½ tbsp fresh lemon juice
¼ tsp paprika
¼ tsp cumin
1/ Preheat the oven to 200°c. Slice the cauliflower straight down the middle to create two 1.5cm cauliflower “steaks”. Chop the remaining florets (250g) for the cauli cream and set aside.
2/ Mix the olive oil, lemon juice, paprika and cumin. gently toss the steaks in this mixture and lay on a baking sheet. Bake for 20 minutes, turning once, until golden and cooked through.
3/ In the meantime, add the chopped florets to a pot with the milk. Simmer until tender, purée with a hand-held blender and season well.
4/ Spoon some purée on a plate, top with a cauliflower steak and serve.
Serves 2 as a side. Per 510g serving: 669kJ, 9g fat (1.5g sat), 300mg sodium, 18g carbs, 5g fibre, 9g sugars, 8g protein