HCLF vegan Cauliflower á l’Orange

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


  •  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


  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

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