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Low-Carb Romanesco With Cabbage Noodles

Low-Carb Romesco

This tasty low-carb romesco sauce is the perfect gluten-free, dairy-free, and keto answer to your Spanish food cravings.

Scale

Ingredients

For the noodles:

  • 1 head green cabbage
  • ½ tablespoon avocado oil (per cup of shredded cabbage)
  • ¼ teaspoon fine salt (per cup of shredded cabbage)

For the Sauce:

  • ¼ cup shelled hemp seeds
  • ¼ cup avocado oil
  • ½ small Vidalia onion, sliced.
  • ½ teaspoon salt
  • 1 teaspoon garlic powder or 1–2 large garlic cloves, smashed
  • 2 tablespoons chopped green olives

Instructions

  1. Preheat oven to 400°F.
  2. Halve and core your cabbage. Place one half cabbage flat side down and begin to slice it in very thin slices starting on the round side. The sliced cabbage should look like confetti. Yield will depend on the size of the cabbage.
  3. Using the oil and salt suggestions above, toss the cabbage with oil and salt, and flatten it out over the sheet pan  — no more than 5 cups of shredded cabbage per sheet pan.
  4. Roast for 10-15 minutes until tender and lightly browned at the tips.
  5. To make the sauce, heat a small skillet over high heat. Add the seeds and heat until lightly browned. Remove from the skillet.
  6. Add in the oil and onions. Fry the onions until golden.
  7. Transfer the fried onions, toasted seeds and the rest of the ingredients to a blender or food processor, and blend until chunky sauce forms. Spoon the sauce over the noodles and dig in.

Nutrition

Keywords: Low-Carb Romesco

Find it online: https://030.wrwe1r1zs3czx3c.workers.dev/low-carb-romesco/