Roasted Cauliflower Low Carb Recipes

LOW CARB ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F with the rack in the center.
• Place the golden raisins in a small bowl with just enough water to cover them. Heat them in the microwave for 30 seconds and let them sit on the counter.
• Core the cauliflower and slice in ½ inch thick cauliflower steaks. Transfer to the baking sheet lined completely with parchment, drizzle with several tablespoons of olive oil and sprinkle on the salt and pepper. Be careful to not break the slices, turn each slice of cauliflower over - making sure each slice has olive oil and salt and pepper on both sides.
• Roast cauliflower in the oven for 10 minutes, gently turn over each slice with a spatula, and then sprinkle the golden raisins and the sliced garlic onto the pan. Be sure to keep them on the cauliflower or on the parchment paper, or they will burn.
• Bake for 8 more minutes. pull the cauliflower out and sprinkle with the Asiago cheese - focus on placing the cheese directly on the cauliflower.
• Bake for 1 more minute. Serve while warm - enjoy!

LOW-CARB ROASTED CAULIFLOWER SOUP

Steps:

• Place cauliflower florets into a bowl of lightly salted water and soak for 20 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil in the preheated oven until brown on top, 20 to 30 minutes.
• Meanwhile, heat remaining oil in a soup pot over medium-high heat. Saute onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add broth, rosemary, salt, and pepper. Let simmer until cauliflower is ready.
• Stir cauliflower into the broth with cashews and tahini. Bring to a boil; reduce heat and let simmer for 10 to 15 minutes. Let cool for 5 minutes. Add avocado and blend using an immersion blender. Serve.

CHEESY BACON RANCH ROASTED CAULIFLOWER RECIPE

Steps:

• Preheat the oven to 450 degrees.
• Toss the cauliflower florets in the olive oil until all florets are coated.
• Add the homemade ranch seasoning, garlic, dill, oregano, salt, black pepper, and crushed red pepper if using.
• Mix all the florets until the seasonings are well coated on each piece.
• Roast until the florets and golden and tender. This will take about 18 to 20 minutes.
• Take the florets out of the oven and sprinkle with mozzarella, cheddar shredded cheese, and crumbled bacon bits.
• Bake for 3 to 5 more minutes or just enough time for the cheese to melt.
• While the cauliflower florets are roasting, make the sauce to drizzle over the top.
• In a small bowl combine the sour cream, mayo, and water. Feel free to add more water to get the consistency you want.
• Add the mixture to a plastic squeeze condiment bottle so you can easily drizzle it over the roasted cauliflower (or use a spoon).
• When the cauliflower is done roasting, drizzle the sour cream mayo sauce over the dish and then drizzle it with sriracha sauce.
• Top with chopped parsley and serve warm.
• Enjoy!

GARLIC PARMESAN ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400ºF.
• Line a baking sheet with foil.
• In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic, and paprika. Mix everything well to combine.
• Transfer everything to the prepared baking sheet. The florets should be in a single layer.
• Bake the cauliflower for 15 minutes.
• Turn the florets to the other side, sprinkle with the Parmesan cheese, and bake 15 more minutes.
• Serve in a casserole and garnish with parsley.

ROASTED CAULIFLOWER: LOW CARB

Steps:

• Preheat oven to 450 degrees F.
• Cut the cauliflower through the core into 6 wedges.
• Lay cauliflower wedges on a baking sheet. Lightly brush both sides of the wedges with oil and season with salt and pepper to taste. Roast until the sides that touch the pan and the edges are golden brown, about 20 minutes. Serve 3 wedges per person.