Here is a imaginative snack recipe that you can eat as an afternoon nibble, or serve as a side with your main meal. For those of you who haven’t tried roasted cauliflower yet, once you try it you will never go back to steaming your cauliflower! It has a slightly crunchy texture and is a great food for all the family too.
You can use cauliflower to make an appetizing alternative to rice too, which is a really handy trick for those avoiding or limiting rice as part of their Candida diet. Just take a bunch of cauliflower florets, throw them in the blender, and pulse until they resemble rice grains. Easy!
- 1 medium head cauliflower, trimmed, cut into thick, ½ inch slices
- 2 Tbsp. olive or coconut oil
- 1 cup radicchio or red cabbage, roughly chopped
- 1 shallot, roughly chopped
- ¼ cup fresh parsley
- ¼ cup sliced almonds
- 1 Tbsp. coconut aminos or apple cider vinegar
- ¼ tsp. salt
- Pepper to taste
- Pinch of powdered stevia or 1 drop liquid stevia
- Preheat oven to 400 degrees F (205 degrees C).
- Lay cauliflower slices directly on a rimmed baking sheet, brush both sides of each slice with oil and season with salt. Roast 10 to 15 minutes, until undersides begin to brown, then flip slices with a spatula and roast for another 10 minutes.
- While cauliflower is roasting, prepare salsa. In the bowl of a food processor, add chopped radicchio and shallot, parsley, sliced almonds, coconut aminos, salt, pepper and a pinch of powdered stevia. Pulse until just combined.
- To serve, spoon radicchio salsa on top of roasted cauliflower slices.
Looking for more gluten-free, sugar-free recipes? My Ultimate Candida Diet program contains more than 50 delicious recipes, plus lots of valuable advice on which foods to eat and avoid. Find out more here.