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Wonder Soup Recipe | Original Cabbage Soup Diet Soup

By: Rekha Kakkar

6 December 2025 at 07:53

Wonder soup recipe also called cabbage soup diet soup, miracle soup, or detox cabbage soup) is the classic low-calorie,...

Mushroom Gravy Recipe

My Tasty Curry

By: Rekha Kakkar

3 November 2025 at 19:01

Best Mushroom gravy recipe in 15 minutes. This easy vegetarian mushroom gravy is rich, silky, dairy free and totally fuss-free. No cream, No meat drippings required it’s creamy and rich without butter or oil. It’s a one-pan easy vegan mushroom gravy recipe made with fresh mushrooms, aromatics, broth and soy sauce. Packed with Umami flavours this easy vegan mushroom gravy is easy and simple and made with healthy ingredients.

best mushroom gravy recipe, vegetarian mushroom gravy

Simply brown the fresh cremini mushrooms, whisk in a roux (or cornstarch for gluten-free), splash with veggie broth and soy sauce, and finish with thyme. This mushroom gravy is naturally vegetarian, with easy vegan and gluten-free swaps, and a perfect vegetarian gravy to serve with mashed potatoes.

You can serve vegetarian mushroom gravy for rice with aromatic herbed rice, making your meal an experience rather than just another dinner.

Why you’ll love this easy mushroom gravy

15 minute stovetop: Dinner rush lifesaver.
Pan dripping free: Great for vegetarians & weeknights.
Vegan & gluten-free friendly: Simple swaps keep everyone happy.
Bold umami Flavour: Mushrooms + soy/tamari + optional nutritional yeast.
Holiday hero: Pours like velvet over mashed potatoes, herbed rice, poutine, or Thanksgiving stuffing.

Ingredient Notes and Swaps/Substitutions

Ingredient	Notes & swaps
Butter – 4 Tbsp	Sub vegan butter or olive oil for dairy-free/vegan.
Cremini mushrooms – 1 lb (sliced ¼″)	White button works; mix in 25 % shiitake for deeper flavor.
Yellow onion – 1 small, finely diced	Shallot adds sweetness.
Garlic – 3 cloves, minced	Essential aromatics.
Fresh thyme – 1 tsp leaves	Or ½ tsp dried.
All-purpose flour – 2 Tbsp	Swap 1:1 GF flour or 1 Tbsp cornstarch slurry for gluten-free.
Veggie broth – 2 cups (low-sodium)	Adds body—stick to veg stock to keep it meatless.
Soy sauce / Tamari – 1 Tbsp	Use tamari for gluten-free; adds salty umami depth.
Black pepper + sea salt	Season to taste.
Cheese: Cheddar Cheese and Parmesan, Just a touch, for that indulgent creaminess without going overboard	For Vegan option: 1 Tbsp nutritional yeast for extra umami; 2 Tbsp oat or coconut cream for silky finish.

Step by Step Instructions To Make It

Melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms in a single layer; leave them undisturbed for 2 minutes to sear, then stir until golden. Add Broccoli florets, cook until soft.
Sprinkle flour over veggies. Stir constantly until the flour coats everything and no dry patches remain.
Gluten-free? Skip the flour and whisk 1 Tbsp cornstarch into ¼ cup cold broth for a slurry in Step 4.

Gradually pour in milk or broth while whisking, scraping up the browned bits. Bring to a simmer; gravy thickens in about 3 minutes. Whisk in nutritional yeast or cream if using.
Taste, add salt and plenty of chili flakes, thyme or mixed herbs. Grate some cheddar cheese and combine in the gravy.
Once done, pour over mashed potatoes, rice, roasted veggies, poutine, or anything begging for cozy comfort.

The Making of Mushroom Gravy:

Start by sautéing your mushrooms and broccoli in some good vegetable oil until they’re just right, tender but with a bit of bite.
Sprinkle in the wheat flour, and let it hug the veggies, creating a base for our thick and luscious gravy.
Pour in the milk gradually, stirring constantly to avoid any dreaded lumps.
Spice time! Add in those herbs and let the mixture sing with flavors.
Cheese goes in last, melting into the sauce and binding everything together.

Variations & dietary swaps

Vegan mushroom gravy: Use vegan butter or olive oil; finish with oat cream.
Gluten-free mushroom gravy: Tamari + GF flour or cornstarch slurry.
Low sodium Mushroom Gravy: Choose no salt broth and halve the soy sauce.
Wine Rich: Deglaze mushrooms with ¼ cup dry white wine before adding broth.

Pro tips for perfect gravy

High heat = deep umami. Let mushrooms sear, don’t overcrowd the pan.
Broth temperature. Warm broth incorporates faster, preventing lumps.
Too thick? Whisk in more broth. Too thin? Simmer 1–2 min longer.

Serving ideas (North American classics)

Mashed potatoes or cauliflower mash (Thanksgiving must!)
Open face sandwiches with veggie meatloaf.
Canadian poutine – drizzle over fries + cheese curds (or vegan mozzarella).
Roasted turkey-style tofu for a plant-based holiday main.
Seared steaks or grilled portobellos for omnivores.

FAQ

Q1. Can I thicken mushroom gravy without flour?

Yes! whisk a cornstarch slurry (1 Tbsp cornstarch : ¼ cup cold broth) into simmering gravy and cook 1 minute until glossy.

Q2. What mushrooms are best for gravy?

Cremini (baby bella) offer the perfect balance of meaty texture and cost, but mixing in shiitake or porcini adds deeper umami.

Q3. Can I freeze mushroom gravy?

Absolutely. Cool completely, portion into ice-cube trays, freeze, then store cubes in a freezer bag for up to 3 months.

Q4. How long does it keep in the fridge?

Stored in an airtight jar, the gravy stays fresh for 4 days. Reheat over low heat, thinning with broth if needed.

Q5. Is this gravy healthy?

One ¼-cup serving has roughly 50 calories, 3 g fat, and provides potassium, selenium, and B-vitamins from mushrooms.

Expert Tips for the Best Mushroom Gravy:

Mushroom Prep: Clean them with a damp cloth instead of washing – no one likes soggy mushrooms!
Flour Power: Toast the flour a little to avoid a raw taste.
Milk Matters: Warm it up first to integrate seamlessly into the gravy.

Make Ahead Mushroom Gravy

You can make ahead mushroom gravy recipe. Whip it up, let it cool, and store it in the fridge. It’s a lifesaver for busy bees.

Storing Secrets:

Fridge: In an airtight container, it’ll stay happy for 3-4 days.
Freezer: Freeze it, and it’ll be good for a month. Just thaw and reheat.

Serving Suggestions:

Drizzle this mushroom gravy over steaming hot herbed rice, or use it as a side to give any meal an instant upgrade. It’s versatile, so get creative!

So there you have it! a nutritious broccoli mushroom gravy that’s not just a treat for your taste buds but also a healthy mushroom recipe. This is more than just a dairy free creamy mushroom sauce; it’s comfort in a bowl, ready to make your meals memorable. Happy cooking!

More Such Recipes

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Best Vegetarian Mushroom Gravy Recipe

A rich, 15-minute vegetarian mushroom gravy made from scratch with a few ingredients. Simple vegan mushroom gravy recipe that is creamy and delicious. It is dairy free and No meat drippings required. Perfect over mashed potatoes, holiday stuffing, poutine, or roasted veggies.

Course condiments, sauce

Cuisine American, Canadian

Keyword easy mushroom gravy, mushroom, mushroom garvy, vegan mushroom gravy

Prep Time 5 minutes

Cook Time 10 minutes

Servings 8 1/4 cup each

Calories 82kcal

Ingredients

4 Tbsp unsalted butter * or vegan butter / olive oil for dairy-free*
1 lb cremini mushrooms baby bella mushrooms, sliced ¼-inch thick
1 small yellow onion finely diced
3 cloves garlic minced
1 tsp fresh thyme leaves * or ½ tsp dried thyme*
2 Tbsp all-purpose flour *use 2 Tbsp gluten-free 1:1 flour OR 1 Tbsp cornstarch slurry for GF*
2 cups low-sodium vegetable broth warmed
1 Tbsp soy sauce tamari for gluten-free*
½ tsp freshly ground black pepper
Sea salt to taste

Instructions

Brown Mushrooms – 5 min

Melt butter in a large skillet over medium-high heat. Add sliced mushrooms in one layer; leave undisturbed 2 minutes, then stir until golden.

Aromatics – 2 min

Add diced onion; cook until translucent. Stir in garlic and thyme; sauté 30 seconds.

Make Roux – 1 min

Sprinkle flour over vegetables. Stir constantly until flour is absorbed and no dry spots remain.

GF option:* Skip flour and whisk 1 Tbsp cornstarch into ¼ cup cold broth; add as slurry in Step 4.

Simmer & Thicken – 3 min

Gradually whisk in warm vegetable broth and soy sauce. Bring to a gentle simmer, scraping browned bits. Cook until gravy thickens enough to coat the back of a spoon. Stir in nutritional yeast or cream if using.

Season & Serve – 30 sec

Taste, add salt and black pepper. Serve hot over mashed potatoes, fries (poutine!), roasted veggies, or your favorite mains.

Notes

Vegan- Swap butter for vegan butter or olive oil; finish with oat cream.
Gluten-Free- Use tamari + GF flour or the cornstarch slurry method.
No-Butter Option – Use 4 Tbsp olive oil in place of butter.
Make-Ahead- Cool, refrigerate up to 4 days or freeze up to 3 months. Reheat gently, thinning with broth if needed.
Wine Variant- Deglaze mushrooms with ¼ cup dry white wine before adding broth.

Nutrition

7 Days Low Carb Vegetarian Meal Plan | High Protein

My Tasty Curry

By: Rekha Kakkar

16 September 2025 at 02:53

I’m back with an ultra low carb vegetarian meal plan for 7 days that has worked wonderfully for me on my weight loss journey. This vegetarian low carb meal plan includes breakfast, lunch, snack dinner in 30 minutes. I have shared meal ideas along with a printable grocery list & meal prep hacks to gear up metabolism & burn fat fast!

Low Carb vegetarian Meal Plan for weight Loss

If you have read about my progress with a low carb vegetarian diet with high protein, you will get to know why and how I started.

After successfully losing weight while maintaining high energy levels & feeling satiated, I not only feel good but motivated to go more strict on the carbs as my body is responding amazingly! The key here is to go slow because a holistic approach is always better!

I’m a qualified nutritionist not an RD or NHS dietitian. This is exactly what I’m eating right now. Use it for ideas, then speak with your own healthcare pro before starting.

Quick Rules I am Following

(100 g+ protein • < 50 g net carbs • now shown in metric and U.S. measures)

Rule	Metric	U.S.
Protein	≥ 100 g / day	same
Net carbs	< 50 g / day (total fibre)	same
Healthy fats	Avocado, EVOO, nuts ≤ 30 g	Avocado, EVOO, nuts ≤ ¼ cup
Fluids	3 L water + electrolytes	100 fl oz (12 cups) + electrolyte

My 7 Day LOW CARB Vegetarian Meal Plan | HIGH PROTEIN

In this detailed meal plan, while I have to limit carbs, I have ensured to not compromise on high proteins, healthy full fat from natural sources & fiber. Along with this I am also including eggs in my vegetarian rapid weight loss diet!

Portion guide: I’m 5’7″ (168 cm) and started at 196.2 lb. Adjust up or down for your own energy needs

Day 1: Refuel & Trim

Breakfast: 2 slices Low-Carb Cottage-Cheese Bread + 3 fried eggs
Lunch: Shirataki noodle stir fry with 200 g / 7 oz soft tofu
Snack: 170 g / ¾ cup Greek yogurt + 2 Tbsp hemp seeds
Dinner: Paneer-tempeh tikka salad bowl (skip quinoa if you want to keep low carb)
Total carbs: 47 g

Day 2: Fibre-Protein Balance

Breakfast: matcha Chia pudding (30 g / 3 Tbsp chia, 240 mL / 1 cup almond milk) + 1 scoop vegan protein
Lunch: Cauliflower rice burrito bowl with 150 g / 5 oz tempeh
Snack: 2 hard-boiled eggs
Dinner: 3 egg omelette pizza (mozzarella, olives)
Total carbs: 33 g

Day 3: Energise & Balance

Breakfast: 3 eggs spinach omelette + 50 g / ¼ cup feta
Lunch: Thai coconut lime soup with 150 g / 5 oz tofu & shirataki “rice”
Snack: 30 g / 1 oz roasted almonds
Dinner: Halloumi broccoli tray bake (120 g / 4 oz halloumi) or Broccoli Edamame Salad
Total carbs: 30 g

Day 4: Green & Lean

Breakfast: Protein smoothie (spinach, 240 mL / 1 cup soy milk, 1 Tbsp peanut butter, 1 scoop protein)
Lunch: Grilled veggie plate + 120 g / 4 oz halloumi + 2 Tbsp hummus
Snack: Celery sticks + 50 g / ¼ cup cottage cheese dip
Dinner: Keto palak paneer over 2 cups sautéed cabbage
Total carbs: 32 g

Day 5: Simplify & Sustain

Breakfast: Tortilla quiche ( use almond flour tortilla + 2 eggs, peppers, 30 g / 1 oz cheddar)
Lunch: Shirataki pad Thai with 200 g / 7 oz tempeh, 2 Tbsp peanuts
Snack: Bulletproof turmeric latte
Dinner: Zucchini-boat pizzas (paneer, tomato, basil)
Total carbs: 29 g

Day 6: Wholesome Boost

Breakfast: Avocado egg salad lettuce wraps (3 eggs, ½ avocado)
Lunch: Chinese Eggplant Tofu+ Low Carb Shirataki Rice
Snack: 30 g / ¼ cup pumpkin seeds
Dinner: Stuffed portobellos (tofu mince, spinach, nutritional yeast)
Total carbs: 35 g

Day 7: Bright & Balanced

Breakfast: Ejjeh + Butter Garlic Mushroom
Lunch: Rainbow mason jar salad (kale, cabbage, 100 g / 3½ oz tempeh, 2 Tbsp hemp seeds)
Snack: 125 g / ½ cup coconut yogurt + 1 Tbsp cacao nibs
Dinner: Egg drop miso soup + 120 g / 4 oz tofu cubes
Total carbs: 30 g

7-Day Meal Plan

Day	Breakfast	Lunch	Snack	Dinner	Net C	Protein
1	2 slices Low Carb CottageCheese Bread + 3 fried eggs	Shirataki noodle stir fry with 200 g / 7 oz soft tofu	170 g / ¾ cupGreek yogurt + 2 Tbsp hemp seeds	Paneer-tempeh tikka salad bowl	28 g	112 g
2	Chia-matcha pudding (30 g / 3 Tbsp chia, 240 mL / 1 cup almond milk) + 1 scoop vegan protein	Cauliflower rice burrito bowl with 150 g / 5 oz tempeh	2 hard boiled eggs	2 egg omelette pizza (mozzarella, olives)	33 g	105 g
3	3 egg spinach omelette + 50 g / ¼ cup feta	Thai coconut lime soup with 150 g / 5 oz tofu & shirataki rice	30 g / 1 oz roasted almonds	Halloumibroccoli tray bake (120 g / 4 oz halloumi) or Broccoli Edamame Salad	30-35g	108 g
4	Protein smoothie (spinach, 240 mL / 1 cup soy milk, 1 Tbsp peanut butter, 1 scoop protein)	Grilled-veggie plate + 120 g / 4 oz halloumi + 2 Tbsp hummus	Celery sticks + 50 g / ¼ cupcottage cheese dip	Keto palak paneer over 2 cups sautéed cabbage	32 g	114 g
5	Tortilla quiche , 2 eggs +peppers, 30 g / 1 oz cheddar) + 1 bread slice	Shirataki pad Thai with 200 g / 7 oz tempeh, 2 Tbsp peanuts	Bullet-proof turmeric latte	Zucchini-boat pizzas (paneer, tomato, basil)	29 g	107 g
6	Avocadoegg salad lettuce wraps (3 eggs, ½ avocado)	Chinese Eggplant Tofu+ Low Carb Shirataki Rice	30 g / ¼ cup pumpkin seeds	Stuffed portobellos (tofu mince, spinach, nutritional yeast)	35 g	110 g
7	Ejjeh + Butter Garlic Mushroom	Rainbow mason jar salad (kale, cabbage, 100 g / 3½ oz tempeh, 2 Tbsp hemp seeds)	125 g / ½ cupcoconut yogurt + 1 Tbsp cacao nibs	Egg drop miso soup + 120 g / 4 oz tofu cubes	37 g	102 g

Net carb and protein tallies use USDA averages; adjust portions to suit you.

Grocery List (In Metric & U.S.)

In this week, I was more prepared & organized to have my shopping list sorted. The items cater to a vegetarian eggs included keto grocery list, aligning with this ultra-low carb meal plan.

Item	Metric	U.S. equivalent
Eggs	24 large	24 large
Paneer	500 g	1 lb 2 oz
Tofu (firm + silken)	600 g	1 lb 5 oz
Tempeh	400 g	14 oz
Greek yogurt (0 %)	350 g	1½ cups
Vegan protein powder	7 scoops	7 scoops (7 oz total)
Halloumi	250 g	9 oz
Shirataki noodles	4 × 200 g packs	4 × 7 oz packs
Shirataki “rice”	2 × 200 g packs	2 × 7 oz packs
Vegetables	See list	2 lb zucchini, 2 medium cauliflowers, 1 lb broccoli, 1 lb kale, 1 spaghetti squash, portbello mushrooms, mushrooms, iceberg lettuce, lettuce leaves
Avocados	4	4
Nuts & seeds	280 g	1 ¼ cups mixed, peanuts
Almond flour	120 g	1 cup firmly packed
Coconut milk (lite)	400 mL can	13.5 fl oz can

Meal-Prep Notes

Bake two loaves of Low Carb Cottage Cheese Bread on Sunday—slice, then freeze.
Marinate paneer & tempeh (plain yogurt + tikka spices) for quick grilling.
Bag pre-measured protein powder (30 g / 1 oz each) for shake & go mornings.
Roast spaghetti squash whole (45 min @ 400 °F / 200 °C), fork into noodles, refrigerate.

Why This Works?

Eggs & dairy = complete, carb-light proteins.
Tempeh, tofu, paneer pump amino acids without grain carbs.
Shirataki fills the plate; its glucomannan fibre keeps net carbs tiny.

Five-Day Check-In (My Real Numbers)

After five days on this 100 g-protein vegetarian keto plan I’m 1.4 kg / 3 lb lighter, my workouts feel stronger, and no 3 p.m. slump—extra protein is magic for satiety.

Frequently Asked Questions

Can I go fully vegan on Low carb vegetarian meal plan?

Swap every egg for 100 g / 3½ oz tofu scramble or ¼ cup chickpea-flour batter; use plant protein powder.

Is shirataki okay daily?

Yes start with ½ pack if you’re fibre sensitive; drink an extra 8 fl oz / 250 mL water.

Need > 120 g protein?

Add 1 scoop protein (30 g / 1 oz) to any smoothie or bump tempeh to 250 g / 9 oz at lunch.

Is it possible to do a low carb vegetarian diet ?

While many think its difficult, it can be easily managed when including high protein sources like tempeh, tofu, cottage cheese.

What vegetarian foods are low carb filling?

Eggplants, onions, tomatoes, bell peppers are a few to name. I have also included greens like broccoli for a low carb option.

Ready to Try It?

Grab the grocery list, bake that cottage cheese bread, and batch cook your veggies. Comment below if you join me on this high protein vegetarian keto sprint let’s compare results!

Whole Roasted Cauliflower With Tahini Sauce

My Tasty Curry

By: Rekha Kakkar

31 July 2025 at 05:37

Whole Roasted Cauliflower recipe with a golden, turmeric-infused, crispy spiced crust served with creamy tahini sauce is the plant‑based answer to a holiday roast. Golden, aromatic, and easier than turkey this oven-roasted cauliflower makes for a great vegan or vegetarian main or side dish you’ll ever try.

Whole oven–roasted cauliflower is baked until a crust if formed outside and it is moist and melt-in-your-mouth tender inside.

Think you’ve had cauliflower every way? Wait till you taste this magical baked cauliflower! Whether you’re a fan of roasted cauliflower recipes or hesitant about trying it, this recipe will change your mind.

It’s vegan, grain-free, gluten-free, low carb, fiber rich, whole 30 and Keto approved recipe if you are following any of these.

Why You’ll  Love Whole Roasted Cauliflower Recipe

Big flavor, minimal effort. A quick rub of olive oil, turmeric, cumin turns an ordinary roasted cauliflower head into a golden, aromatic roast. and Tahini sauce takes it to the next level.
Diet‑flexible. Naturally vegan, gluten‑free, and keto cauliflower roast with just 9 net carbs per generous serving.
Holiday ready. Makes an eye‑catching cauliflower holiday centerpiece for Thanksgiving or Christmas without the turkey‑day stress.
Healthy & nutrient‑dense. One cup of cauliflower is only 27 calories, yet delivers over half your daily vitamin C and gut‑friendly fiber.
Budget win. A single cauliflower feeds four for far less than a roast chicken.

Ingredients – Serves 2

Cauliflower: The star of the show, its florets soak up the seasoning while turning tender and flavorful in the oven.
Olive oil: Ensures even roasting and crispiness while carrying the spices beautifully. I use a very high quality olive oil that infuses a lot of flavour.
Turmeric and seasonings: Adds color and warmth, making the roasted cauliflower vibrant and aromatic.
Tahini: Creamy and nutty, this sauce elevates the flavors, tying the dish together perfectly.
Parsley and pistachios: A fresh, nutty garnish that adds a pop of color and crunch.

Exact quantities are listed in the recipe card below.

How to Bake a Whole Cauliflower Head: Step‑by‑Step

Here’s step by step pictures to show the whole process of making roasted cauliflower along with making spice rub and tahini sauce.

Preparing whole cauliflower for the roasting

Preheat the oven to 400°F.
Prep the cauliflower: Remove the stems from the cauliflower and boil the whole cauliflower head in a large pot of salted water for 5 minutes.

Step2 - Making spice and seasoning rub to apply over pre steamed cauliflower.

Make the rub: In a bowl, mix all the seasoning rub ingredients until smooth.

Step 3 - Roasting whole cauliflower in the oven

Season and roast: Drain the cauliflower, place it in a roasting dish, and brush the rub all over its surface evenly. Roast in the preheated oven for 30 minutes at 400F.

Making the best tahini Sauce for whole roasted cauliflower

Prepare the sauce: While the cauliflower roasts, mix tahini, lemon juice, maple syrup, salt, and water until smooth. Adjust consistency as needed.
Garnish and serve: Pour half the tahini sauce on a serving platter, place the roasted cauliflower on top, and drizzle the remaining sauce. Garnish with parsley and pistachios.

Substitutions You Can Make

Oil: You can use avocado oil instead olive oil.
Mustard: If Dijon mustard isn’t available, use yellow mustard or a teaspoon of vinegar for tang.
Sweetener: Replace maple syrup with honey or agave syrup for a similar sweetness.
Nuts: If pistachios aren’t handy, almonds or sunflower seeds work well for garnish.

Creative Variations You Can Try

Spicy kick: Add a pinch of cayenne pepper or chili flakes to the rub for some heat.
Herbaceous twist: Mix fresh thyme or rosemary into the seasoning for added depth.
Cheesy delight: Sprinkle nutritional yeast or grated vegan cheese over the cauliflower before roasting..
Garlic‑Butter Parmesan (Vegetarian, not vegan). Swap olive oil for melted butter, add 2 Tbsp grated parmesan after roasting for a nutty crust.
Harissa Heat. Replace paprika with 1 Tbsp harissa paste for North‑African spice lovers.
Whole30 / Oil‑Free. Mist the cauliflower with veggie broth and increase tahini drizzle for healthy fats.
Holiday Showpiece. Stud with whole cloves and garnish with pomegranate arils instant Christmas vibes!

Tips to Make The Best Roasted Cauliflower

Boil the cauliflower first: This step ensures even cooking and a tender interior.
Brush evenly: Use a barbecue brush to coat the cauliflower fully with the rub for maximum flavor.
Don’t skimp on roasting time: Let the cauliflower roast until golden and slightly crispy.
Adjust the sauce: Add water gradually to get your desired tahini sauce consistency.

How to Serve Roasted Cauliflower

Serve this oven-roasted cauliflower as a stunning centerpiece for a vegan or vegetarian dinner. It pairs beautifully with warm pita bread, couscous, or a fresh green salad. You can also serve it alongside other roasted vegetables or grain dishes for a hearty, balanced meal.

Serving Ideas & Pairings

Fresh: Pair with my Fresh Tomato Salad for a vibrant low‑carb plate.
Hearty: Add protein with Broccoli‑Edamame Salad or Quinoa Pistachio Salad
Holiday spread: Serve alongside cranberry chutney and maple‑roasted sweet potatoes for a plant‑based Thanksgiving feast.

whole roasted cauliflower with Tahini Sauce

Storage, Reheating & Meal‑Prep

Fridge: Cool completely, wrap, and refrigerate up to 4 days.
Reheat: Oven 400 °F / 200 °C for 8 minutes revives the crust; microwave will soften texture.
Make‑ahead tip: Roast 90 % done the day before, cool, then finish final 10 minutes right before guests arrive no last minute stress.

Frequently Asked Questions

Can I make whole roasted cauliflower ahead of time?

Yes. Roast until almost tender (about 30 minutes), cool, refrigerate, then finish the last 10 minutes at 425 °F just before serving.

Does this whole roasted cauliflower recipe work for keto?

Absolutely. Each serving has roughly 9 net carbs, making it a whole roasted cauliflower keto dream main.

How do I keep the crust from burning?

Flip midway, baste once with pan drippings, and tent loosely with foil if the spice crust darkens too fast.

Can I swap tahini?

Of course! Hummus, yogurt sauce, or even marinara can work well. Try coconut yogurt for a nut‑free vegan option.

Is par‑boiling Cauliflower head is necessary?

Boiling softens the cauliflower, ensuring even cooking and a tender texture after roasting.

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Whole Roasted Cauliflower

Roasted, tender, and drizzled with a creamy, nutty tahini sauce, it’s a healthy and delicious dish that’s easy to make. Ideal for weeknight dinners or elegant gatherings!

Course Appetizer, dinner, side diish

Cuisine American, continental

Keyword cauliflower, low carb

Prep Time 5 minutes

Cook Time 35 minutes

Servings 3

Calories 132kcal