Low Carb Cauli-Roti

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I just love curry.

Making curry is one of my most favourite and relaxing things to do. Building up the flavours as I go along and creating the perfect balance of sweet, salty, and spicy, to me, is an almost spiritual creative-release. Not only because of the intricate layering of flavours, and the intoxicating aromas, but because with each chop of the blade and sprinkle of spice, I allow my mind to wander, peacefully, to uncharted territories.

Something as beautiful as the perfect curry, dolloped with a cooling mound of thick yoghurt and fresh sprigs of tangy coriander, deserves the perfect accompaniment – whether you are mopping up the juices or wanting to house the curry in a “bread-like” cocoon, for the ultimate spicy sandwich.

Once again, the versatile cauliflower allows for such an accompaniment – the low carb cauli-roti!

Low Carb Cauli-Roti (Makes 2)

Ingredients:

1 Cup Cooked “Cauli Snow”
1 Large Egg
2 Tbs Psyllium Husks
2 Tbs Coconut Flour
½ tsp Salt
½ tsp Cumin Seeds

 Method:

To make “cauli snow”: Cook cauliflower florets until soft; pulse in a magimix until fine; transfer mixture to a tea towel, wrap tightly and squeeze out all the liquid.
Transfer “cauli snow” back to magimix, add all ingredients, except the cumin seeds, and mix until dough-like.
Add cumin seeds and mix into a “dough ball”.
Divide dough in half and roll each piece between two sheets of baking paper, dusted with coconut flour.
Cut out a round shape by placing a side plate on top of the rolled out dough and tracing around it.
Place roti into a hot, dry pan and cook on either side until golden brown.
Serve with filling of your choice.

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Cauliflower Pizza Base

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Who knew that the humble, unassuming cauliflower could be so versatile? Certainly not me… before Banting anyway… Now it seems like I can’t go a meal without adding cauliflower to it, in some form.

(I actually think that I might have developed a “morbid fascination” at seeing how far I can push the cauliflower experimenting ;))

What amazes me the most is that you can hardly taste the cauliflower in most of the recipes. I would have expected the cauliflower to overpower the dish, because of the smell alone! But it doesn’t 🙂

Like in this cauliflower pizza base – I honestly think that if you gave it to someone who didn’t know how you made it that they wouldn’t guess that you made it with cauliflower. I dare you to put it to the test and report back. Ok? Ok! 🙂

Cauliflower Pizza Base

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Ingredients:

1 Cup cooked “riced” cauliflower *see directions below
1 Large Egg
1 Cup Grated Mozzarella Cheese
1 tsp dried oreganum
1 tsp dried basil
1 tsp paprika
Salt and pepper

Directions:

Heat oven to 200 degrees Celsius
Chop up raw cauliflower into florets and add to food processor (half a head of cauliflower roughly equates to one cup of cooked “riced” cauliflower)
Pulse until it becomes “couscous”-like in consistency
Cook couscous cauliflower, covered, in microwave for about 6 – 7 minutes until tender. Stirring every few minutes.
At this point, it is advisable to remove as much liquid from the cooked cauliflower as possible. Place in a kitchen towel and ring out. Transfer to a bowl
Add egg, cheese and seasoning to cooked cauliflower and mix to combine
Transfer “dough” to a baking tray, covered in lightly greased baking paper
Pat mixture out thinly onto the baking paper, to form a pizza base
Bake for about 15 – 20 minutes until golden and crispy
At this point I like to brown the other side
Remove from oven and allow to cool for about 10 minutes and then remove gently from baking paper, being very careful not to break the base
Flip upside down and grill the non-golden side for about 10 minutes

Spread homemade tomato sauce over the base
Sprinkle with more mozzarella cheese and toppings of your choice
I used crispy bacon, mushrooms, caramelized onion, spring onion and more cheese
Put under the grill for another 10 minutes and then top with fresh avo.

There is nothing else to say but, DELICIOUS!

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