Roasted Cauliflower

28 Nov Roasted Cauliflower

I don’t know about you, but growing up we always had a big Sunday dinner after church.  Our meal usually consisted of some sort of beef (I grew up on a cattle ranch – that was the cheapest way to feed a family of 15), potatoes, corn and salad.

You can see why a meal like this would be a bit tough to replicate for a family that now tries to use foods that are lower on the glycemic index.

I’ve found the solution … at least part of the solution!  Roasted cauliflower is my potato substitute.  Our family LOVES this and now has a great Sunday dinner after church.  We’re working at keeping the traditions alive!

Start with a full head of cauliflower.  Trim it and wash it and break or cut it into small pieces and place on a sheet pan (I use a light spray of Pam on the pan to keep it from sticking).  Season the cauliflower.  I use garlic and onion powder, but feel free to experiment and see what you like.

Roast the cauliflower in the oven. I use my convection oven at 400 degrees for about 40 minutes – until the cauliflower starts to turn a little bit brown.  You can cook it longer or shorter according to your taste.  A regular oven would work as well.  It might take a little bit longer, or you may need to set it a little higher.

After it’s done, I put the roasted cauliflower in my kitchen aid with the whisk.  You can use any stand beater or hand held electric beater.

Whisk to break up the pieces.  If you’ve kept a lot of the stem, they may not break up as small, but they still taste good – and I hate to waste that tasty part (remember – I grew up in a big family – we used the good parts).

Voila! You’ve now got a low glycemic alternative to your potatoes for your Sunday (or any other day) dinner.

This was my plate yesterday.

London broil, cole slaw, and roasted cauliflower.  Phase 1 approved, low carb, low glycemic, and yet yummy and extremely satisfying!

Recipe:

1 large head of cauliflower

garlic powder

onion powder

Break up cauliflower into small pieces and spread onto a baking sheet.  Bake at 400 degrees for app. 40 minutes.  Whisk with electric mixer to break up roasted pieces. Serve