GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD), PALEO

Cauliflower is one of those foods I never ate before I went grain-free. In fact, I remember distinctly being told by doctors and dietitians not to eat it as it could be troublesome for someone with Crohn’s. Now, I eat at least two whole cauliflowers each week. It is one of the most versatile vegetables out there.

Cauliflower and spices really compliment each other. I used my favourite combination of spices here: coriander, tumeric and cumin and I think it works really well. It was a hit with the rest of the family too.

Variety of food and flavours is really important to me. I try to make different vegetable dishes all the time.  As well as being vital for a healthy gut, this helps to keep my daughter interested too! This is one of those dishes that you can prepare when you come in from work. I let it cook away while I tend to one of the other million jobs of a working mum!

I used to be somewhat afraid of spices. Another food group I avoided! Now, I add fresh herbs and spices to every meal in some form. We found a local Asian food wholesaler about a year ago and now we’re regular customers. Walking the aisles discovering new foods and flavours is one of my favourite pastimes!

As with most of my recipes, the leftovers of this Roasted Spiced Cauliflower taste good. I just reheat it very gently for about a minute and enjoy it with some of my favourite chicken drumsticks. This is easy enough to prepare mid week but posh enough to serve at a dinner party!

Print Recipe

Roasted Spiced Cauliflower

A delicious, tasty and healthy side dish to wow your dinner guests. Gluten, grain, dairy and refined sugar free as well as Paleo and Specific Carbohydrate Diet (SCD)-friendly.

Prep Time

5 minutes

Cook Time

45-50 minutes

Servings

people

Ingredients

• 1 Cauliflower head
• 2 tablespoon Extra virgin olive oil
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Ground tumeric
• Sea salt
• Black pepper

Prep Time 5 minutes Cook Time 45-50 minutes Servings people Ingredients 1 Cauliflower head 2 tablespoon Extra virgin olive oil 1 teaspoon Ground coriander 1 teaspoon Ground cumin 1 teaspoon Ground tumeric Sea salt Black pepper

Instructions

1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
2. Cut up the cauliflower head into small florets. Place the florets in a bowl and add the olive oil, spices and a generous pinch of salt and pepper. Mix well.

   
3. Place on a roasting dish lined with parchment paper and bake for 45-50 minutes until nicely golden brown but not burnt.

   

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