Wednesday, 6 July 2016

Whole roasted cauliflower (AIP)

An impressive side dish

This dish does not need an intro why I like it. My 4YO would eat the whole thing and this says it all, I think.

You will need (serves 4):
1 large cauliflower
1/2 tsp Himalayan pink salt

4 tbsp coconut oil
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried marjoram
1/2 tsp turmeric
pinch of ground cinnamon

onion greens, to serve

1. Rinse the cauliflower and cut off all the leaves and leaf endings.
2. In a large pot boil plenty of filtered water. Add the salt and place the cauli head upside down. Reduce the heat to gentle simmering and cook for 10 to 12 mins.
3. Melt the coconut oil, stir in the turmeric and the rest of the seasoning: rosemary, oregano, marjoram and ground cinnamon.
4. Carefully lift out the cauliflower and put (base down) into a round pyrex. Drizzle with the seasoned coconut oil and put the dish into a preheated oven and roast on 165 C for about 45 mins.
5. Serve onto a plate and sprinkle with finely chopped onion greens. Enjoy!

Tips: Drizzle with a little olive oil if you like. I have served the fried cauli with chicken liver, simply fried on onions in duck fat, and seasoned only with ginger and parsley.


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