Baked cauliflower

Ingredients for 2 servings:

• 1 head of cauliflower
• 70 g flour
• 100 ml water
• 1 tsp garlic powder
• 1 tsp paprika powder
• 50 ml chili sauce of your choice
• 1 dashes lemon juice
• salt and pepper
• 50 g low-fat curd cheese
• some milk
• 1 small bunch of parsley, finely chopped
• 1 small bunch of chives, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

With quark dip

Preheat the oven to 220°C (top/bottom heat). Meanwhile, remove the stalks and leaves from the cauliflower and tear the cabbage into small pieces. Mix the flour, water, paprika powder, and garlic powder to make a sauce. Use more or less water to taste. Pour the sauce over the cauliflower and mix well. Spread the cauliflower on a baking sheet lined with baking paper. You’ll need two baking sheets for this amount. Bake at 220°C (top/bottom heat) for 25 minutes. Meanwhile, stir together the chili sauce, lemon juice, salt, and pepper to make another sauce. After the 25 minutes are up, remove the cauliflower from the oven and drizzle with the sauce. Then return it to the oven for another 10 minutes. For the last 3 minutes, switch the oven to fan-assisted mode so the cauliflower florets become nice and crispy. Meanwhile, prepare the dip. Simply mix the low-fat quark with a little milk until smooth, then stir in the parsley, chives, a little salt and pepper, and optionally garlic powder. The cauliflower can be served as a starter or a light and low-calorie main course.