The first time I had this dish was at my friend Mary’s house. Mary and her husband are strict vegetarians, and when they invited me for Thanksgiving, I was left wondering exactly what would be on the menu. After all, most of us sit down to turkey on that special day, or even push the boat out with a turducken!
So, it was with some trepidation that I set off to Mary’s house, and I was more than a little worried that they would feed me a few greens and carrots, and not much else!
Silly me, I needn’t have worried, and dinner turned out to be a scrumptious affair, loaded with taste and texture. It was only really as the meal came to a close that I realized I hadn’t eaten any meat!
One of the highlights of the meal was this roasted cauliflower dish I’m going to share with you today. It was really simple, but also very delicious, and boy was it filling too!
As an added bonus, it’s a low carb dish that’s not just healthy, it could help you lose weight too, although that does depend on what else is on your dinner menu!
Preparation time – 20 minutes
Cooking time – 50 minutes
Number of servings – 4-6
Ingredients
- 1 large cauliflower, cut into florets
- 1 pound Jerusalem artichokes, diced
- 1 tablespoon toasted cumin seeds, ground
- ½ teaspoon cayenne pepper
- 1 bunch chives, finely chopped
- Sea salt
- Olive oil
Instructions
- preheat your oven to 375 degrees F.
- Place the cauliflower and artichokes in a large bowl, and toss in some olive oil and salt until well coated
- Add the cumin and cayenne, and toss the vegetables again until fully coated
- Spread the vegetables evenly on a lined, greased baking tray
- Roast for 20 minutes, stir, and roast for a further 20 minutes
- Stir one more time and roast for a final 10 minutes or until browned
- Remove from the oven, transfer to a serving dish, and sprinkle with chopped chives
Recipe source and Picture credits – foodnetwork.com
7 or Less Ingredients ideas for Thanksgiving
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