Cauliflower Pizza Base

You Need

  • A small Cauliflower, grated.
  • Processed Cheese, grated but its quantity depends on volume of cooked cauliflower.
  • One Egg.

After grating the cauliflower, wash them. Use a large strainer with plastic mesh under a tap. Then using a small plate compress the cauliflower till you squeeze out as much water as possible.

Cook the Cauliflower on high to medium heat. Till it stops steaming. Be careful. We only want to dry it up. Don’t let it caramelize.

Combine the cauliflower with grated cheese and one egg. Ratio of cheese to cooked cauliflower is 1:2.

Mix well. Spread it out on a parchment paper. Make it into any shape but keep its thickness even. 80 mm or less is an ideal thickness.

Bake at 180 C for about twenty to thirty minutes. Look for a slight browning on the top. Last three mins with only top heat at 220 C.

Remove the base but do not switch off the oven. Let the base cool a little. Add preferred sauce and topping. Some more cheese and bake for around ten mins at 180 C.

Enjoy a guilt free low carb treat.

Roasted Whole Cauliflower


You need:

  • A whole cauliflower. Soak in brine for at least 30 mins and then dry it well.
  • A tablespoon of garlic paste.
  • Two tablespoons of olive oil.
  • Paprika or Sriracha powder.

Soaking the cauliflower in brine will help remove most of the worms it usually has. Wash it well under a water tap. But there is no guarantee that all the protein rich worms get out. So its up to you if you want to roast it whole or listen to the sensible woman in the house and cut it into smaller pieces.

Mix garlic paste and olive oil. Rub this all over the cauliflower. Use your fingers to coat each and every corner. Place it on  rack. Keeping a tray underneath the rack and covering the tray with foil will keep your oven safe from any dripping mess.


200 C for an hour is more than enough.

Let it rest for at ten minutes and then sprinkle paprika or sriracha powder.

Enjoy a keto compliant and very low calorie meal.

Mixed Veggies​

Marinate cut brinjals in olive oil and special seasoning. Special seasoning is just some ground up spices like dry red chilli, coriander seeds, fennel seeds, cumin and salt.

Heat butter in a thick pan, toss in paneer and let it brown a little. Add chopped up cauliflower and broccoli. Cook on high heat. Stirring will protect it and high heat will prevent a mushy mess. Season with thyme and salt. Remove.

In the same pan now fry the brinjals till they are tender.

Serve with a dash of mayonnaise.

Super Spicy Roasted Cauliflower

Monday mornings are always a rush. So a recipe that takes 5 minutes of prep time and then can lie forgotten in an oven for 25 minutes.

I used about two tablespoons of my garlic-chilly paste.  This paste is made with 200 grams of Garlic, 100 grams of fresh red chilies and olive oil. While it does pack a lot of heat, it tastes absolutely divine. Seasoned the paste with salt and added some more olive oil. Rubbed the cauliflower florets in this paste and roasted them in a oven at 230 degrees Celsius for 25 minutes.

These cauliflower florets will pack a super chilly kick. To neutralize it you can use mayonnaise.  But that is only for kids. Real men cry but they eat the chili.

Umami Mushrooms & Cauliflower


Saute some garlic and shallots in olive oil. Once its fragrant add mushrooms and cauliflower. I had a little sweet potato, which I added but its purely optional. Once they start to soften sprinkle paprika and little salt. Two tablespoons of dark soy sauce. Cook on a low heat and preferably use a silicone spatula. This will help in scrapping the pan to also mix everything well.
It may take upto 20 mins on low heat to get cooked.

Enjoy the simple Umami taste of soy sauce.