Nutrition balance score
Great
Glycemic Index
27
Low
Glycemic Load
2
Low
Nutrition per serving
Calories36.4 kcal (2%)
Total Fat0.4 g (1%)
Carbs7.7 g (3%)
Sugars2.9 g (3%)
Protein2.9 g (6%)
Sodium198 mg (10%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 headcauliflower
cut into bite-sized florets low-calorie cooking spray
1 tspsmoked sweet paprika
1 tspgarlic granules
1 tsponion granules
sea salt
freshly ground black pepper
spring onions
trimmed and sliced
fresh coriander
small, chopped
For the sauce
Instructions
Step 1
Preheat the oven to 200?C (fan 180?C/gas mark 6) and line a baking tray with some baking parchment or greaseproof paper.
Step 2
Put the cauliflower florets in a large bowl and spray them with a decent amount of low-calorie cooking spray.
Step 3
Mix the paprika, garlic granules and onion granules together, then sprinkle them over the cauliflower florets. Stir well so that they are all coated, then spread them out on the lined baking tray. Season well with salt and pepper and cook in the oven for 15-20 minutes (the cauliflower should still have a bit of a bite to it).
Step 4
While the cauliflower is cooking, make the dipping sauce.
Step 5
Spray a small frying pan with some low-calorie cooking spray and place it over a medium heat.
Step 6
Add the chilli and garlic and fry for 2-3 minutes until softened, then add the tomato puree and cook for a minute. Turn the heat down to low, add the vinegar, lime juice and sweetener and cook for 2 minutes. Remove from the heat and leave to cool, then blitz in a blender with the yoghurt, and add Sriracha to taste.
Step 7
Sprinkle the roasted cauliflower with the chopped spring onions and coriander, and serve with the dipping sauce.
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