Just because you are a vegan, doesn’t mean you cannot enjoy the luxury of international cuisine. I absolutely love the French – their passion, their language, their fashion and their food. So when I came across Natalie Thomas’ video on making HCLF orange cauliflower, I decided to give it a go and give new meaning to the French traditional Duck á l’Orange. This is a high carb, low fat vegan dish which makes it great for those following the 80-10-10 diet. But if you want, you can also cut out the carbs by eating this dish on its own instead of serving it with rice. I especially love the sweet and spicy tang of the sauce and I am looking forward to cooking it for my family as well.

Cauliflower á l’Orange

Ingredients:

•  ½ head of cauliflower cut in bite-size pieces
• Sauce ingredients:
  • ¼ cup of dried apricots
  • 1 cup freshly squeezed orange juice
  • ½ lemon (juice without seeds)
  • Twist of Himalayan salt
  • 1 clove garlic
  • A tiny piece of ginger (as big as the clove)
  • Bit of chilli flakes
• Spring onion for garnish
• Cooked rice

Instructions:

1. Place the cauliflower on baking tray lined with baking paper / parchment paper
2. Roast the cauliflower in the oven for 20 – 25 minutes @ 200 degrees Celsius (until cauliflower turns brownish)
3. While the cauliflower is baking, blend together the sauce ingredients in a high power blender
4. Mix the roasted cauliflower with the sauce in a big bowl
5. Serve on a bed of cooked rice
6. Garnish with spring onion and red chilli flakes