08/04/2026
SPICY CAULI-HEAD
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It’s done in THREE EASY STEPS:
1. MIX together the ingredients for our tried and tested SPICY MARINADE, from the Cooking from the heart Braai Edition book, CLICK here for the recipe: https://www.mydynamics.co.za/recipe/spicy-marinade/ and ADD ½ tsp (2,5 ml) ordinary paprika for some added colour and flavour.
2. LIGHTLY STEAM a whole head (400-500 g) of cauliflower in a large pot of simmering water, for 8-10 minutes or until almost tender but not fully cooked. DRAIN well and let any excess water drip off.
3. BRUSH cauli with half of the marinade and ROAST on a baking tray at 200 °C for 10-15 minutes until golden brown. GARNISH with chopped spring onion and toasted sesame seeds and serve with chicken, fish or even pork. A few dollops of plain yoghurt will be delicious to cool down the spiciness, if preferred.
A wonderful alternative to carb-rich rice or potatoes as the side dish, making this cauliflower dish diabetic-friendly too. REMEMBER to store the remaining marinade in a sterilised glass jar in the fridge, for up to three weeks. Use on chicken fillets or portions, lamb chops or even beef or pork sosaties.