Banting defs doesn’t have to be boring…

Cauliflower doesn’t have to be pigeonholed for soups and cheesy bakes – for one it makes a velvety purée without a drop of cream. We’ve cut cauliflower cross-sections for the spicing, but florets are fine too. Both are good sides to a piece of pan-fried hake. Try this spiced cauliflower with caulicream recipe…

READ MORE: 6 Healthy, Comforting One-Pan Dinner Recipes To Make Tonight

What You Need

For the cauliflower cream:
500g whole cauliflower 150ml low-fat milk
Sea salt flakes and freshly ground black pepper

For the cauliflower florets:
1 tbsp olive oil
1½ tbsp fresh lemon juice
¼ tsp paprika
¼ tsp cumin

READ MORE: 6 Healthy Pasta Dishes You Can Make In Under 30 Minutes

Method

1/ Preheat the oven to 200°c. Slice the cauliflower straight down the middle to create two 1.5cm cauliflower “steaks”. Chop the remaining florets (250g) for the cauli cream and set aside.

2/ Mix the olive oil, lemon juice, paprika and cumin. gently toss the steaks in this mixture and lay on a baking sheet. Bake for 20 minutes, turning once, until golden and cooked through.

3/ In the meantime, add the chopped florets to a pot with the milk. Simmer until tender, purée with a hand-held blender and season well.

4/ Spoon some purée on a plate, top with a cauliflower steak and serve.

Serves 2 as a side. Per 510g serving: 669kJ, 9g fat (1.5g sat), 300mg sodium, 18g carbs, 5g fibre, 9g sugars, 8g protein

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