Roasted Cauliflower Bowl

October 11, 2016

Now I'm a fan of cauliflower and all but some of these low carb recipes just aren't for me.  For instance, I love pizza and making it with cauliflower is genius, but I can never get all the water out of the cauliflower so that it's not soggy.  Yeah I know....I just don't squeeze it enough. Ehh.

While perusing Pinterest as I usually do, I ran across this interesting recipe for roasted cauliflower.  I decided to add my own touches to it an viola!  I LOVE this version!

The Ingredients are super simple and you probably already have them at home.

1 Head of Cauliflower

1/3c melted butter

4 cups your favorite broth (I used chicken)

Seasonings such as himalayan sea salt, fresh thyme and pepper.

Take the cauliflower, rinse it and pat dry and put in a pot that's deep enough to cover your cauliflower but not too wide.  The broth should cover your cauliflower.  Boil it for a minute, then let it simmer on low heat for 12 minutes.

While that is simmering, melt your butter and preheat your oven to 400 degrees.  Once the cauliflower is done simmering, transfer it to a cast iron skillet (my recommendation), or an oven proof container.  Pour some of the broth over your cauliflower and add the melted butter last.  Next you'll want to season your cauliflower with whatever seasonings you like.  I used himalayan sea salt, fresh thyme, seasoned salt and pepper.  

I made some chicken yesterday so I cut a few pieces of breast off the chicken and laid it around the cauliflower.  I put some of that delicious broth and butter over the chicken as well. Let that bake for 10-15 minutes while continuously ladling the broth and butter sauce over it.  Once it has reached doneness (test with your knife), you can broil it for a few minutes to get it that golden brown color.  

Let me tell you, this was AWESOME!!!!!!  Keto approved!

 




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