Poached in a spicy, lemony broth, then roasted till crispy on the edges, kissed with salt and then dredged through a luscious avocado hummus- it is to die for.
The original recipe came from Epicurious but it didn't work for me. I needed to remove all the dairy and wine (damn detox), which comprised a lot of the ingredients. But this gave me the perfect opportunity to recreate this recipe into one that is simply divine and healthy! Dave isn't a cauliflower fan but he gave this two thumbs up; actually thought there was cheese in it because it was so rich and fulfilling. We ate the entire head of cauliflower standing at the counter, with the photo lights still on.
Cauliflower is rich in nutrients (vitamins B's & C, fiber and folic acid) and, even though I don't believe in calorie counting, this in low in them. The olive oil and avocado fill you up with good fat and the chickpeas sneak in protein.
When you bring the cauliflower out of the oven set it right on the table, it sizzles and bubbles and creates this enticing suspense. The tender stems with a just the right amount of crunch from the roasted edges will make everyone go wild!
Serve this Fat and Happy delectable showpiece at your next dinner party and be prepared to share the recipe.
Fat and Happy Food Blog Tips and Techniques: Using a full teaspoon of the red pepper flakes really gives the broth some kick. If you are leary of spice, cut the pepper way back.You will use some of the broth in the hummus, save the rest to make soup or other with.