Low in calories and salt, but high in fiber and nutrients, you can snack away with these tasty, toasty cauliflower bites.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Appetizer
Cuisine: American
Keyword: Low-Carb Appetizer, Warm Appetizer
Servings: 4servings
Author: Don Herman
Ingredients
Cauliflower Bites
1lgCauliflower
2tbspOlive Oilplus a little for the baking pan
2tbspButtermelted
1tbspGingerfreshly grated
1tspTurmeric
1/2tspCrushed Red Pepper flakes
1/2tspSea Salt
1/4tspBlack Pepper
Lemon Juice from half lemon
Yogurt Dip
1cupGreek Yogurt, plain
2wholeGreen Onions, minced
1/4cupCilantro, fresh, minced
3/4tspSea Salt
1/2tspGarlic Powder
Instructions
Preheat oven to 425F and lightly oil a rimmed baking pan.
In a medium bowl, combine the yogurt, green onions, cilantro, garlic powder and salt. Stir to combine. Cover with plastic wrap and refrigerate until ready to serve. (I placed the onions, cilantro, garlic powder and salt into a Bullet blender with the grinder attachment and ground it until finely minced. Then I mixed it with the yogurt in the yogurt container and stored it overnight.)
In a large bowl, combine the oil, butter, ginger, turmeric, red pepper flakes, black pepper, salt and the lemon juice. Whisk to combine.
Cut the cauliflower into bite-size pieces (not too small) and toss in the spicy ginger-turmeric dressing until evenly coated.
Scatter the cauliflower on the lightly oiled baking sheet and slide into your pre-heated oven. Roast for 20 to 25 minutes until golden, rotating the pan halfway through. Do not toss or flip the cauliflower or you will not achieve a good carmelization.
Once the cauliflower has finished roasting, let it cool for five minutes before serving.