Jennifer Shun is the parent of a type 1 diabetic teen and is the author of For Good Measure, which features low-carb, farm-to-table California cuisine — a resource with specific ingredient lists and nutritional data geared to diabetics. Click here for the original recipe and notes.
- 4 tablespoons butter
- 7 cups cauliflower, cored and cut into florets
- 1 cup onion, cut into wedges
- 1 tablespoon paprika
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon coriander
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons red wine vinegar
- ¼ cup fresh cilantro, chopped
- Preheat oven to 450 degrees.
- Line a rimmed baking sheet with parchment.
- Melt butter until liquid.
- Toss cauliflower and onion in melted butter.
- Mix spices, salt, and pepper in a small bowl, sprinkling over cauliflower mix.
- Add vinegar and toss to combine.
- Spread on prepared baking sheet.
- Bake for 30 minutes, stirring once midway to ensure even browning.
- Sprinkle with cilantro and serve warm.
Nutritional Info for 1 cup:
Calories: 113, Fat: 8g, Carbs: 9 (6 net), Fiber: 3, Sodium: 299mg, Sugar: 3, Protein: 2g