Spicy Cauliflower Roast is a simple dish that adds a lot of yumm to my keto/low-carb meals. Cauliflower is one of the most preferred vegetable sources for the ketogenic and low carb lifestyles. The cruciferous vegetable is a powerhouse of nutrition, loaded with the vitamin and mineral goodness. A bit of Google research also tells me that it has a host of other things that make it one of the most nutritious vegetables whether you follow a ketogenic lifestyle or not.
Aside from being a hero vegetable, I find cauliflower versatile for so many dishes – pizza base, cauliflower fried ‘rice’, curry, Cauli ‘mac’ n cheese, roasted, in a soup…I can do this all day! Is there anything that cauliflower can’t do? Lol.
While the thought of cauliflower rice and pizza sounds incredible, all that I crave for sometimes is a simple dish made with the vegetable. Spicy Cauliflower Roast is a life saver in my ketogenic and low-carb lifestlyle!
Here are some of my other favourite Keto and Low-carb compliant Indian dishes:
- Cauliflower 500g
- Onion – 15g, sliced thinly
- Garlic – 5 to 7g, finely chopped
- Butter – 2 tblspn
- Tikka or tandoori masala powder – 2 heaped tspns
- Chilli powder – 1 tspn
- Kashmiri chilli powder (optional) – 1 tspns
- Coriander powder – ½ tspn
- Turmeric powder – ¼ tspn
- Salt – As required
- Water – enough to cover cauliflower florets
- Ghee – 1 tspn
- Cut and clean the cauliflower into florets.
- You could even chop up and use the stubby bits of the cauliflower for this recipe.
- Boil water.
- In a large bowl, add the cauliflower florets and pour hot water until they are completely submerged in the water.
- Allow it to rest for 2 minutes.
- Drain the water completely.
- Pre-heat oven to 180c.
- While the oven is heating, add cauliflower florets in a bowl.
- Add the 1 tspn of tandoori/tikka masala powder, the remaining dry spices, salt and ghee. Coat the florets in spices well.
- Line a baking tray and place the cauliflower and spread them out well. Top it with some butter.
- Roast the florets in the oven at 180c for 20 minutes or longer until it is slightly charred in the corners.
- Once done, set aside.
- Heat 1 tablespoon of butter in a pan.
- Add chopped garlic and onion.
- Sautee until they are soft.
- Cook the onion and garlic with some tikka/tandoori masala powder.
- Now, add the oven-roasted cauliflower and give it all a good mix.
- Check the salt levels at this stage and add more if required.
- Allow it cook on high heat for 2 minutes.
- Serve hot on its own or with a meal of your choice.
- These proportions are suited for ketogenic and low-carb lifestyles. Adjust the quantities to suit your dietary needs.
- You could replace ghee with butter and vice versa. I like using a mix of both ghee and butter for this recipe, it tastes amazing!
- If you can’t get your hands on tikka or tandoori masalas, use garam masala instead.
- No oven? No problem. You can skip the oven roasting part of the recipe and cook in high flame on a pan. Note: This may take longer time to achieve the desired results.