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