THE CLAIM
Cauliflower has become something of a craze in the low carb community over the past few years. It is often the key ingredient in low carb "mashed potatoes," fritters, pizza crusts, etc. TipHero suggests it can even be roasted as a whole head for a fancy side dish. Click the link in the photo caption for photo and recipe source.
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| Click here for recipe and photo source. |
THE TEST
Guinea Pig Karen, our low-carb aficionado, gave this a try with one of her Sunday dinners (despite her insistence that the picture above looks like a brain). Though it was amazingly simple, she gives this recipe mixed reviews. She says, "...The spices on this recipe were too much for us. Curry...cumin...chili powder... Had a very potent Middle Eastern/Indian flavor that we didn't particularly enjoy." However, if you know you're a fan of this spice blend, then this may be a good fit for you.
Karen did enjoy the roasted method and found the end result to be something between raw and steamed cauliflower. Note that your cooking time may differ depending on the size of your caulifower. Karen had to roast hers 10-15 minutes longer just to be able to get a fork through it.
Since the whole roasting method seems to work, perhaps give this a try with your favorite spices. Guinea Pig Karen might try a lemon-garlic yogurt glaze next time.
CONCLUSION
A thumbs up to the roasting method, but the spice blend leaves something to be desired.
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| Photo courtesy of Guinea Pig Karen |
