This could be a good alternative to starchy potatoes and one that your gut bacteria will love.
Cauliflower is a good source of vitamin C and K, low fat and cholesterol-free. It is also high in fiber and contains antioxidants.
Preparation: 10 minutes
Cooking: 25 minutes.
1large cauliflower, cut into small florets
4tbsl olive oil
1 lemon - zest and juice
1/2 tsp chilli flakes
1tsp mustard seeds
50gr flaked almonds
Sea salt and freshly ground black pepper.
Pre-heat the oven to 180 degrees C.
Wash the cauliflower florets and pat them dry. Spread out the florets on a large roasting tine covered with baking paper.
Drizzle with olive oil, season with salt and pepper.
Place in the oven and cook for 10 minutes. Remove form the oven and mix in the lemon zest and the chilli and scatter over the mustard seeds and the almonds.
Return to the oven for an additional 15 minutes until the cauliflower is tender and brownish.
Place on a serving plate, drizzle with lemon juice and serve.
You can add some more flavour by mixing in a little bowl 2 tbsp on tahini sauce, 1 tbsp lemon juice and 5/6 tbsp on warm water. Mix well and add to the dish once it comes out of the oven.