For the roasted cauliflower, pre heat the oven to 200°C.Whisk the olive oil, masala, paprika, turmeric, salt and xylitol together. Rub this all over the cauliflower head. Wrap it up in a piece of foil and roast it for 45 minutes. Open the foil up and roast it for a further 15 minutes.To make the chorizo crumbs, heat a pan over medium heat. Add the chopped chorizo and gently fry it for 4-5 minutes. Add it to a food processor and pulse it a few times until it resembles the texture of coarse breadcrumbs.Once it comes out of the oven top the cauliflower with a knob of butter. Add a bit of the chorizo, crumbled ricotta and basil on top. Serve the rest on the side.For the sauce, heat a saucepan over medium heat. Add the butter, red onion and garlic and gently sauté it for 5 minutes. Stir in the cream and coconut milk and simmer for 5 minutes.Whisk in the cheese, chives, mustard and psyllium husk. Remove it from the heat and let it stand for 5-10 minutes until slightly thickened. Season it to taste.TIP:Adjust the roasting time according to the size of your cauliflower. Check it after 30 minutes in the oven and then every 15 minutes after that. Remove it once it feels tender enough to be sliced.TIP:If you are not a LCHF follower then use sauces like BBQ sauce or pesto as alternatives to baste the cauliflower with instead of the curried mixture.Recipe reprinted with permission of Illanique van Aswegen.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
The recipe has already been added to your recipe book.
We try some ramen and poké bowls at Sea Point's newest Asian go-to.
South AfricaCity Press
Cape TownCity Press
Apartments / FlatsR 8 900 000
HousesR 3 400 000
HousesR 1 450 000