It can be hard to find fun ways to cook your vegetables, but this recipe is easy, and once the cauliflower and broccoli are in the oven, you can get on with the rest of your meal preparation. The recipe is from the CSIRO Low-Carb cook book, so you can be assured it’s healthy and it would work with other vegetables. Try asparagus, broccolini, Brussels sprouts, or spice up the flavour with chilli powder, cumin and coriander. These are great with grilled meat but would also make a great vegetarian snack, cooked and dipped into hummus or tzatziki.
Time: 40 minutes
- 2 eggs
- 80g ground almonds
- 3 teaspoons all-purpose seasoning or spices of your choice
- 300g small broccoli florets
- 300g small cauliflower florets
To make the popcorn broccoli and cauliflower, preheat the oven to 220°C (200°C fan-forced), and line a baking tray with baking paper. Whisk the eggs in a large bowl and season to taste with freshly ground black pepper. Add the remaining ingredients and toss until well combined and coated. Spread evenly over the prepared tray and roast, turning once, for 15–20 minutes or until crisp and golden.
Recipe taken from CSIRO Low-Carb Every Day, by Professor Grant Brinkworth and Penny Taylor
The CSIRO low-carb diet is based on strong scientific research that has successfully helped Australians lose weight and improve their overall health. Building on the success of the first book, this new volume will make implementing the diet at home easier than ever. Accessible, affordable and achievable, this is a fully researched approach to better eating and improved health from Australia’s peak science organisation.
You can buy CSIRO Low-Carb Every Day at Macmillan.com.au
Published by Pan Macmillan Australia