Baked cauliflower

Roasted cauliflower is simply irresistible. We serve it with a low-histamine herb and tahini dressing. Try it!

 This recipe is   

• vegan  
• suitable for a low-histamine diet  
• gluten-free  
• lactose-free  

Preparation time   

15 minutes + 20 minutes baking time  

Ingredients for 1-2 people  

• 1 medium-sized cauliflower  

marinade  

• 1 tsp paprika powder  
• ½ tsp salt  
• 3 tablespoons olive oil  

dressing  

• 1 clove of garlic (1)  
• ½ bunch fresh parsley  
• HistaFood Organic Herb Salt  
• 2 tablespoons acerola juice  
• 4 tbsp tahini (1)  
• 3 tablespoons olive oil  
• some water
  
  
• Alternatively, HistaFood Organic Vegetable Spread zucchini and basil also makes a great dressing when mixed with some vegan yogurt made from coconut, almond, or oats. So delicious!

 

preparation   

• Remove the leaves from the cauliflower, wash it and cook it in a pot of water for about 15 minutes.  
• Preheat oven to 200°C (top/bottom heat).  

• Mix paprika powder, salt and olive oil in a small bowl  
• Remove the cauliflower from the pot and place it on a baking sheet.  
• Brush with the marinade and bake for about 20 minutes until golden brown.  
• Peel and finely chop the garlic clove.  
• Wash and finely chop the parsley.  

• Mix garlic, parsley, acerola juice, tahini (1), olive oil and a little water to make a dressing and season with HistaFood organic herb salt.  
• Remove the cauliflower from the oven.  
• Pour the dressing over the cauliflower and serve.  

Our HistaFood tip  

For a low-fructose version, simply prepare the recipe without garlic and paprika powder, or use our dressing instead. Use HistaFood Organic Vegetable Spread Zucchini-Basil .

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from SIGHI list categories 0 and 1. Please always consider your individual tolerance.