Eating a special diet can be challenging when it comes to introducing your family to new food or having to watch others eat old favorites of yours. A great way to feel like you are in control still is to get adventurous in the kitchen, creating new recipes to try. As someone who is new to a grain free diet, Kristin shares her post on overcoming cravings and finding a new recipe to love.
I’ve recently embarked on a grain free diet. Over the course of the last few years, my eczema has flared up tremendously, getting subsequently worse with each pregnancy. Removing wheat from my diet helped – for a short period of time. But then the dry, itchy, flaky skin came back with a vengeance. Worse than ever before. After talking to a handful of people and searching google for answers, I thought that it was time to try a grain free diet. I was pleasantly surprised to see how much it has helped.
Unfortunately, I do miss eating grains. Not only have I removed grains from my diet, but high starch foods as well, which means…no potatoes. Sigh. Dinner time can be a bit depressing for me, watching my family eat sourdough breads and fermented grains while my portions are not quite as ample. Thus, I whipped up a batch of roasted cauliflower. Amazingly delicious, salty, and creamy, without the grains and dairy.
Some great ideas to add to the dish: bacon, chili powder, nutritional yeast or pretty much any fresh herb that you have on hand.
feeds two hungry people
- 1 head of cauliflower
1/4 cup of butter or oil of choice
3 cloves of garlic
few pinches of sea salt and fresh ground pepper
1 tablespoon fresh herbs – I used thyme from my plant
sprinkling of dried oregano
Preheat oven to 450* F
Heat butter/oil in a large oven safe skillet while chopping cauliflower into florets.
Toss the florets in the butter until coated, sprinkle with salt and pepper then place in oven for 10 minutes.
While the cauliflower is roasting, chop the garlic.
After 10 minutes, remove cauliflower, add garlic pieces and toss. Return to oven for another 10 minutes.
When the time is up, remove the skillet from oven carefully, and toss the florets. Sprinkle with another pinch of salt and pepper and roast for 10 more minutes or until browned.
Once the cauliflower is brown and tender, cool slightly and serve with fresh thyme and dried oregano. Enjoy this with a giant caesar salad, cobb salad, or as a side dish with your favorite supper.
I cannot get enough of this. Pretty much every other day I enjoy some roasted cauliflower with my lunch. Especially with a nice green salad. Makes me almost forget that I miss grains.
Are you on a grain free diet? What do you like to enjoy as a side dish?