Servings: 4 people
I love the colours in this dish. Either keep it simple and pair it with a piece of grilled fish or tofu. Or create a mezze plate and serve it alongside my Saffron Couscous Salad and a bowl of warm olives. As this dish contains minimal carbohydrates it can basically be included in this list of ‘free’ gestational diabetes foods.
- 1 tablespoon light olive oil
- Spray olive oil
- 1 whole head of cauliflower, cut into small florets
- 1 tablespoon smoked paprika powder
- 2 tablespoons preserved lemon, chopped finely (or you could use zest of 1 lemon instead)
- 3/4 cup black olives
- 1 large red capsicum, roasted (see instructions below), sliced into strips
- 1/2 cup fresh parsley, roughly torn
- Juice of 1 lemon
Preheat oven to 190°C/ 170°C fan-forced/ 375ºF.
Even coat cauliflower with paprika by putting both in a clean plastic bag and shaking well. Remove cauliflower and spread evenly over a baking tray. Spray lightly with olive oil and bake for around 25 minutes turning once.
In a large bowl add cauliflower, preserved lemon, black olives, roast capsicum, lemon juice, parsley and olive oil. Toss well and serve.
To make roast capsicum:
Halve and hull the capsicum. Lay both halves flat on a baking tray like butterfly wings, skin side up. Place under a grill on high until the skin is blackened all over. Carefully remove capsicum and put in either a sealed plastic bag or container for 5 minutes. This makes the capsicum sweat and allows for easy peeling. Peel and slice into strips.
Post GDM suggestion: Add 150g low fat fetta.