I never run out of ideas for making interesting side dishes to enjoy alongside meat or fish. I LOVE vegetables and believe its where you can get really creative. (It’s also where most of your daily allocated carbs should be coming from: high fibre, nutritious vegetables that are packed with goodness.) Here, I coated cauliflower florets in a spicy Cajun spice mix and roasted them until done. To add additional flavour and a creamy mouthfeel, I drizzled over a mix of double cream and sour cream before cooking for a few more minutes. This Cajun cauliflower side dish is so packed with flavour and spice, I advise it’s served alongside simple roasted chicken thighs or pork chops.
Trim the cauliflower into smaller, even-sized florets.
Place into a large bowl and add the garlic powder, onion powder, Cajun spice, cayenne pepper, salt and white pepper. Drizzle over the olive oil.
Use a silicon spatula (or simply get stuck in with clean hands) and mix well to combine, ensuring all the florets are evenly-coated in the spices and oil. Spread out onto a tray.
Bake in the oven for 20-25 minutes. The cauliflower should be cooked through sufficiently, but this will depend on how small you trimmed the florets, so its best to check at 20 min.
Remove the tray and use a large spoon to transfer the cooked cauliflower to a suitably sized oven proof baking dish. Do not turn the oven off.
Combine the double cream and sour cream together in a little bowl and pour it over the cauliflower.
Cover with the grated cheese and return to the oven for 5-6 minutes.
Serve garnished with chopped parsley. (Drizzle over a little more sour cream if you feel it needs it. This also helps bring down the heat a little.)
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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Macro Details per serving
Nutritional Information per serving
Calories 246Kcal / 1029kJ
Fat 22g of which saturates 8.6g Carbohydrates 4.7g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 3.4g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.7g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Eggs (may be found in the sour cream)
Chicken Mozzarella Salad with Fennel & Lemon (Keto)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.