Autumn Baked Cauliflower
Autumn Cauliflower
We love cauliflower because it’s such a versatile ingredient, and we are all about versatility in our kitchen. It’s mild taste allows it to absorb flavours from our herb blend and making it adaptable to many cuisines. Cauliflowers are healthy, easy to prepare whether you are steaming, roasting or airfrying.
At the moment we are loving it more because one of our family members has decided to go Keto and cauliflower is Keto-Friendly due to its low carbohydrate content.
TIP
You can use any Salty Greek blend or even a mix of both! This lets you have this recipe on repeat without getting bored.
Ingredients
1 head Cauliflower, cut into thick slices
3 Tbsp, Olive Oil
2 Tbsp, butter (Nuttelex)
1 Tbsp, Garlic minced or chopped
1 Onion, sliced
1 Cup, Spring Onions, Sliced
1 Tbsp, Capers
1/2 Cup, Lemon Juice
2 Tsp, Cornflour (optional)
1 Cup Vegetable Stock or Water
1 Cup White Wine
2 Tbsp, The Salty Greek
Optional: if you have any leftover pesto or chimmichurri, put that in with the sauce too.
Recipe Steps
Pre-heat oven to 180°C.
On a baking tray add your cauliflower pieces and drizzle with olive oil and sprinkle The Salty Greek (we used the Mild Chilli Blend).
Bake in the oven for about 15 minutes, then take out and turn over and drizzle more oil, you can season again if you wish (optional). Then put back in the oven and bake for another 10-15 minutes.
While the cauliflower is baking over medium heat in a large skillet add butter, let it melt, add sliced onions and after 2 or so minutes add spring onions and garlic.
Stir in the capers and lemon juice.
Add your cornflour (if using), vegetable stock/water and the wine. Let it cook for a few minutes then add the cauliflower pieces into the sauce and flip over to cover them.
Serve hot by itself, or as a base and add a protein on top.
Optional:
You can add some freshness by sprinkling chopped fresh herbs like mint, dill or parsley.
Tips: Best eaten hot, but you can, reheat it in the air fryer or fry pan.
More Recipe Ideas
