If you’re an avid follower of my blog (I hope you are) then you’ll know that for me carbs are not negotiable. I tried following a strict keto diet and in all honesty, I sometimes felt so hungry I could eat a toddler. I think its very important, to be honest with yourself in terms of what you can and cannot live without. I tried going carb free for 3 months and in the end simply realised that it is not a diet that I could sustain, however, I did learn that I could reduce the number of carbs I eat significantly something which I have been applying to my daily meals ever since. Before changing my diet the only way I cut carbs was with a pizza cutter, now I am slowly but surely escaping out of the carb chasm that has been plaguing me my whole life. There are certain very overlooked ingredients that can be substituted when the carb craving hits you bad. Cauliflower is one of them…
Cauliflower has until recently been a very overlooked vegetable. It used to be something that was boiled in salted water until limp, unappetizing and sad before being plopped on a plate as a side dish. If you were lucky it might have been slathered in cheese sauce, slightly better…but not my dish of choice at all #sorrymom. However, due to the Banting boom cauliflower rice has become very popular with keto and banting fans worldwide and as such people are constantly looking for new cauliflower recipes.
The hardest dish for me to give up was the good old french fry or chip as we call them in South Africa. “Let’s go for a burger and salad” just doesn’t have the same ring to it and fish and salad sounds straight out of weight watchers- no thank you! So I decided to make a low carb option out of the humble cauliflower. These chips are crisp, salty and filling and will definitely make you less sad about not eating spuds. I served them with smoky bbq sauce and it tasted amazing!
Toasty, smoky cauliflower florets
- 1/2 head cauliflower
- 2 Tbsp Olive oil extra virgin
- 1 Tsp Paprika
- ½ Tsp Garlic Powder
- 2 Tbsps Parmesan
- 3 ml Salt
Prepare a baking sheet my placing a sheet of baking paper flat on the sheet. Preheat the oven to 175°C.
Remove the core and break the cauliflower into equal sized florets or for extra crunch slice them into 0.5cm slices.
Add the cauliflower to a bowl and pour over the oil.
Add all the spices, salt and pepper and mix well without breaking the florets.
Place the cauliflower in a single layer on the baking sheet and place in the oven. Bake for around 45 minutes or until they become brown and crunchy.