Whole Roasted Cauliflower with Eggplant Hummus

WEIGHTLOSS RECIPE????
I was quite surprised at how flavourful this was and how satisfied I was after eating it. I tend to enjoy high carb meals but this one left me feeling very full, which surprised me. 
Lots of people want low carb recipes, so this is why I created this one. It is low carb but then you have the hummus so there are some carbs in there. As long as you eat a large portion you will be more than happy! Enjoy 


Recipe -


Ingredients :


Cauliflower marinade -

4 cloves of  garlic
1/3 cup Extra virgin olive oil
1/2 Red onion
Handful of fresh basil
Zest of 1 lemon
2 tsp apple cider vinegar
1 tbsp dijon mustard
Half fresh chilli
2 tbsp caraway seeds
1 1/2 tsp brown sugar (or any sweetener you have)
1/4 cup sliced almonds


Eggplant Hummus -

1 can of tinned chickpea ( drained and rinsed)
1 eggplant, cubed and roasted.
3 tbsp tahini
Juice of one lemon
1 garlic clove



Method -

Place garlic, 1/4 ( leave other half for later) of the red onion, basil, lemon zest, dijon mustard, apple cider vinegar, 1 tbsp (leave other tbsp for later) caraway seed, brown sugar and olive oil in a blender or food processor and season with salt and pepper. Blend until smooth.


Prep the cauliflower by removing all the outside leaves and cutting out the core.

In a baking dish, place one lemon cut up into slices on the bottom, add sliced garlic clove, chilli , red onion and some basil. These ingredients will steam up through he centre of the cauliflower during the cooking process to create a deeper flavour.

Place whole Cauliflower on top and pour over the marinade. Make sure all of the cauliflower is covered. Cover the dish with tinfoil and place in a preheated oven at 200degrees for 20 mins.

After 20 mins, remove tin foil and return back to the oven for a remaining 30 mins.
While cauliflower is cooking, I added the sliced almonds and remaining 1tbsp of caraway seeds to a pan and toasted them, so they could be added to the cooked cauliflower.

To accompany the cauliflower an eggplant hummus goes perfectly.

Cube the eggplant and place in an oven to roast. I did this before I started prepping the cauliflower, they take about 20 mins in a preheated oven at 200degrees.

Drain and rinse the chickpeas, place in a blender or food processor with he eggplant, tahini, lemon juice, garlic and salt and pepper.
Blend until you get the texture you like. I prefer mine a little bit lumpy.

 I also prepper a quick little salad.

I just added baby spinach, red cabbage, shredded carrot and zucchini and red onion. I poured the left over marinade on top mixed with a little bit of water.

Once the cauliflower is out of the oven, remove it from the baking dish onto a plate. Squeeze over some additional lemon, add the toasted almonds and caraway seeds and scatted over some chopped basil.

So so delicious, filling and super healthy!
Was reasonably easy too just requires a little bit of time management!!

Here is the full video!