Servings: 2 People
- ½ head cauliflower, cut into florets
- ¼ cup Lemon juice
- 2 teaspoons tomato paste
- 4 tablespoons Greek Yoghurt
- 3 cloves garlic peeled/chopped
- 3 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ginger, ground
- 2 teaspoons cumin
- 1 teaspoon turmeric
Mix the marinade in a bowl and combine well.
Place the cauliflower florets in a Tupperware bowl, or one with a tight lid.
Cover the cauliflower with the marinade and place in the fridge overnight (at least 24 hours).
Heat the oven to 200C/400F degrees.
Place the marinated cauliflower in a baking dish and bake for 30 minutes, turning over half way through.
Serve on low carb flat bread and roll up.
Serves 1-2 people
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols. Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 198kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Fiber: 4g