Roasted Cauliflower With Spiced Tomato Sauce

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roasted cauliflower

Nutritive Information

Per Serving:

  • Calories:92Kcal
  • Fat: 5g (0 g saturated fat)
  • Carbohydrate: 11 g
  • Protein: 3 g
  • Fiber: 4 g.

Ingredients

  • 1 tsp ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cardamom
  • 1/8 tsp. ground pepper, preferably white
  • 2 Tbsp. canola oil, divided
  • 7-8 cups medium cauliflower florets (from a 2¼ – 2½ lb. cauliflower head)
  • Cooking spray
  • 1 Tbsp. finely chopped garlic
  • 1 can (8 oz.) tomato sauce, no salt added
  • 2 Tbsp. tomato paste
  • 2 tsp. raw sugar
  • 2 tsp. white distilled vinegar
  • 1/8 tsp. ground cloves
  • 1/8-1/4 tsp. ground cayenne pepper
  • 1/2 tsp. salt

Instructions

  • In large mixing bowl, combine cumin, coriander, cardamom, ground pepper and 1 tablespoon oil. Add cauliflower and with your hands, toss and rub to coat florets, 1 minute.
  • Line 11-inch x 15-inch jelly roll pan with foil. Coat foil with cooking spray. Arrange seasoned cauliflower in one layer on pan. Bake for 10 minutes. Stir, then bake 10 minutes longer.
  • Meanwhile, in small saucepan, heat remaining oil over medium-high heat. Add garlic and cook, stirring, until fragrant, 1 minute. Add tomato sauce, tomato paste, sugar, vinegar, cloves, cayenne and salt and mix to combine. Cook until sauce bubbles vigorously around edges of pot.
  • Spoon tomato sauce over cauliflower on pan and mix with spatula until florets are well coated, 1 minute. Roast cauliflower 10 minutes. Stir, and bake until florets are tender, about 5 minutes. Serve hot or warm.

Serves

2 Servings.

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