Name: Baked Cauliflower with Walnuts
Cook time: 50 min
Total time: 50 min
Yield: 1 dish
Ingredients: Colored cauliflower; Sour cream 30%; Onion; Sunflower oil; Walnuts; Garlic; Ground ginger; Caraway; Table salt; Black pepper

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

556

Servings: 4 (1 serving ≈ 291 gram)

Digestion time: 3 hour

Complete protein: ✔

Ingredients: colored cauliflower (800 g), sour cream 30% (200 g), onion (100 g), garlic (6 g), walnuts (25 g), sunflower oil (30 g), ground ginger (1 g), caraway (1 g), table salt (to taste), black pepper (to taste).

Separate the cauliflower into florets, boil for 5 minutes and drain. Cut the florets in half.

Finely chop the onion and sauté it in oil. Add the cauliflower and cook together for 5 minutes.

Add the garlic, cumin, ginger, salt and pepper, then stir.

Transfer the vegetables to a baking dish, pour over the sour cream and bake at 200 °C for 15 minutes.

Cool the cauliflower and sprinkle with crushed walnuts before serving.

Published: 12.09.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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Include ingredient	Ingredient	Qty, g
Include ingredient: Colored cauliflower	Colored cauliflower	Ingredient quantity for Colored cauliflower in g
Include ingredient: Sour cream 30%	Sour cream 30%	Ingredient quantity for Sour cream 30% in ml
Include ingredient: Onion	Onion	Ingredient quantity for Onion in g
Include ingredient: Sunflower oil	Sunflower oil	Ingredient quantity for Sunflower oil in g
Include ingredient: Walnuts	Walnuts	Ingredient quantity for Walnuts in g
Include ingredient: Garlic	Garlic	Ingredient quantity for Garlic in g
Include ingredient: Ground ginger	Ground ginger	Ingredient quantity for Ground ginger in g
Include ingredient: Caraway	Caraway	Ingredient quantity for Caraway in g
Include ingredient: Table salt	Table salt	to taste
Include ingredient: Black pepper	Black pepper	to taste

	Product release:	1 163
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

50
	Slice	10
	Mix	2
	Cooking	5
	To boil	5
	Fry	8
	Bake	15
	Cool down	5

Proteins	2.3
Digestible proteins	0.6
Fats	9.4
Plaid	1.7
Net carbohydrates	3.6
Fructose	0
Calories	116 kcal
Indexes
Glycemic index	11.5
Glycemic load	0.8
Insulin index, II	15
Disease inflammatory index, DII	-0.30
Antioxidant, ORAC	1 190

Weight loss	Detention	Set
12%	9%	7%
972	1350	1620

Nutrient	% of RDA
U	????101
C	38454013672
B6	121282651
B9	1111721114
B5	111191851
K	10131322102
B4 (Choline)	7991642
B2	6761331

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

Nutrient	% of RDA
Fructose	??????
Calcium D-Glucarate	2020401012010
Prebiotics	14141428?14
Manganese	911101494
Probiotics	99917?2
Potassium	81091165
Phosphorus	8881263
Boron	66611?2
Indole-3-Carbinol	66253163
Iron	522431
Sulfur	57710?1

Nutrient	% of RDA
Alpha-linolenic acid (Omega-3)	13191523107
Cholesterol	77728?14
Linoleic acid (Omega-6)	57712?14

Baked Cauliflower with Walnuts

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