Blake Lively’s Roasted Cauliflower Recipe Is Deceptively Healthy and Keto-Friendly
Blake Lively’s Preserve is no more. The actor ran the lifestyle blog for only one year before shutting it down, but it gave fun insight into Lively’s personal life, like her cooking habits and what she enjoyed eating.
Take her roasted cauliflower recipe, for example. She teamed up with Top Chef Season 3 winner Hung Huynh to create the tasty treat for her blog, and it’s a keto-friendly dish that’s so scrumptious, you won’t believe how healthy it actually is. And the best part about it is it’s keto-friendly!
Why Blake Lively shut down Preserve after 1 year
Lively took a page from Gwyneth Paltrow and Meghan, Duchess of Sussex’s books when launching Preserve. The lifestyle and e-commerce site was intended to connect shoppers with artisans, but the products proved to be wildly expensive.
The A Simple Favor star told Vogue she shut the site down because it didn’t help people in the way she hoped.
“We have an incredible team of people who do beautiful work,” she said. “But we launched the site before it was ready, and it never caught up to its original mission: It’s not making a difference in people’s lives, whether superficially or in a meaningful way.”
We can still fawn over the yummy recipes, though.
Blake Lively’s roasted cauliflower recipe from Preserve includes pomegranate seeds
While Preserve was still active, Lively teased the recipe collaboration with the Top Chef star on Instagram. The photo showed Lively (who was pregnant at the time) and Huynh getting to work in the kitchen, and a few months later, a Preserve post sharing the recipe finally came out.
The recipe includes a delicious vinaigrette to pour over the roasted cauliflower, and it gets a crunch from the addition of pomegranate seeds and toasted pine nuts. Here’s everything you’ll need:
- 1 cup pre-soaked golden raisins
- 1 cup canola or grapeseed oil (use Extra-virgin olive oil if you’re eating keto)
- ⅓ cup rice wine vinegar
- 2 teaspoon sea salt or to taste
- Pinch of paprika
- Pinch of black pepper
Roasted Cauliflower with Pomegranate Ingredients
- 2 heads of cauliflower (any color)
- Extra-virgin olive oil
- Spice rub
- Truffle sea salt
- 1 chunk of parmesan cheese (or as much as you want)
- Pomegranate seeds
- Toasted pine nuts (these can be enjoyed in small moderation on the keto diet)
Blake Lively’s roasted cauliflower recipe instructions
To begin, bring a pot of water with a teaspoon of salt to a boil, and pre-heat the oven to 400 degrees. Wash the cauliflower and remove the stand and leaves.
Once the water is boiling, blanch the cauliflower for 4 to 5 minutes, or until it’s tender enough to pierce with a fork. Remove it from the pot, and place the cauliflower in a baking pan.
Before putting the cauliflower in the oven, drizzle it with olive oil, season with the truffle salt, and add the spice rub. (Lively and Huynh’s recipe just vaguely said “spice rub,” so you can get creative with the spice combination here. Just combine whatever you think would taste good with this flavor profile.
Bake the cauliflower in the oven until it lightly browns. While that’s roasting, start the vinaigrette. Take all of the ingredients listed and put it all in a blender. Blend until it’s smooth, and voila. Easiest thing ever.
When the cauliflower is done roasting, pour 4 tablespoons of your vinaigrette on top of each piece. Garnish with grated Parmesan, pomegranate seeds, and toasted pine nuts, and you’ve got yourself a vegetarian, keto-friendly meal!