Whole roasted cauliflower with ricotta and chorizo crumbs

Served with a cheesy chive sauce.
 
recipe, lchf, vegetables, cauliflower,ricotta
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Recipe from: 23 November 2015
Preparation time: 20 min
Cooking time: 1h 25 min
 
 

Ingredients

 
  • ROASTED CAULIFLOWER:
  • 1
    Tbs
    olive oil
  • 2
    tsp
    roasted masala
  • 1/2
    tsp
    paprika
  • 1/2
    tsp
    turmeric
  • pinch of salt
  • pinch granulated xylitol
  • 1x 700
    g
    cauliflower head, washed and trimmed
  • knob of butter
  • 80
    g
    chorizo, chopped
  • 100
    g
    ricotta, crumbled
  • handful of basil leaves
  • SAUCE:
  • 15
    ml
    butter
  • 45
    ml
    red onion, finely chopped
  • 5
    ml
    garlic, finely chopped
  • 125
    ml
    cream
  • 125
    ml
    coconut milk
  • 80
    ml
    Pecorino cheese, finely grated
  • 15
    ml
    chives, finely chopped
  • 5
    ml
    wholegrain mustard
  • 2.5
    ml
    psyllium husk
  • salt and pepper
Servings: Change Serving
 
 

Method

 

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.

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Read more on: recipe  |  cauliflower  |  vegetables  |  lchf  |  ricotta
 

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