25+ Healthy Sunday Low Sodium Cauliflower Recipes for Your Feast

Cauliflower is a versatile vegetable that has been gaining popularity in healthy diets, and for good reason. Not only is it low in calories, but it’s also a powerhouse of nutrients, including fiber, vitamins, and antioxidants.

If you’re looking for ways to enjoy this nutritious veggie while keeping your sodium intake in check, you’ve come to the right place!

In this blog post, we’ve curated a collection of 25+ mouth-watering, low-sodium cauliflower recipes that are perfect for a Sunday meal.

Whether you’re craving hearty soups, light salads, flavorful roasted dishes, or creative cauliflower-based alternatives to your favorite comfort foods, you’ll find something here to satisfy your taste buds without compromising on your health goals.

Cauliflower is naturally low in sodium, making it an ideal choice for those looking to reduce their sodium intake without sacrificing flavor.

Our recipes are designed to keep your meals both healthy and delicious, using simple, wholesome ingredients to elevate the taste of cauliflower.

So, whether you’re cooking for yourself, your family, or hosting a Sunday gathering, these recipes will help you create tasty, low-sodium dishes that everyone can enjoy.

25+ Healthy Sunday Low Sodium Cauliflower Recipes for Your Feast

Cauliflower is a versatile vegetable that has been gaining popularity in healthy diets, and for good reason. Not only is it low in calories, but it’s also a powerhouse of nutrients, including fiber, vitamins, and antioxidants.

If you’re looking for ways to enjoy this nutritious veggie while keeping your sodium intake in check, you’ve come to the right place! In this blog post, we’ve curated a collection of 25+ mouth-watering, low-sodium cauliflower recipes that are perfect for a Sunday meal.

Whether you’re craving hearty soups, light salads, flavorful roasted dishes, or creative cauliflower-based alternatives to your favorite comfort foods, you’ll find something here to satisfy your taste buds without compromising on your health goals.

Cauliflower is naturally low in sodium, making it an ideal choice for those looking to reduce their sodium intake without sacrificing flavor.

Our recipes are designed to keep your meals both healthy and delicious, using simple, wholesome ingredients to elevate the taste of cauliflower.

So, whether you’re cooking for yourself, your family, or hosting a Sunday gathering, these recipes will help you create tasty, low-sodium dishes that everyone can enjoy.

Roasted Garlic Cauliflower Bites

Roasted garlic cauliflower bites are a savory and satisfying dish that captures the essence of cauliflower with a garlic-infused flavor. The cauliflower is roasted to perfection, creating a crispy exterior while maintaining its tender inside. This low-sodium recipe is perfect for anyone looking to enjoy a healthy, flavorful snack or side dish.

Ingredients:

• 1 head of cauliflower, cut into florets
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp black pepper
• ½ tsp turmeric (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cauliflower florets with olive oil, minced garlic, black pepper, and turmeric (if using).
3. Spread the cauliflower evenly on a baking sheet.
4. Roast for 25–30 minutes, or until golden brown and tender, stirring halfway through.
5. Once roasted, remove from the oven and sprinkle with chopped parsley for a fresh garnish.

These roasted garlic cauliflower bites are a simple yet flavorful addition to your Sunday meal. With minimal seasoning and no added sodium, this dish allows the natural flavors of the cauliflower to shine through. The crispy exterior and tender interior are perfect for satisfying your savory cravings, making this a must-try low-sodium treat.

Creamy Cauliflower Soup

A rich and creamy cauliflower soup that’s both comforting and nutritious, perfect for a relaxing Sunday afternoon. This low-sodium recipe blends cauliflower with aromatic herbs and a touch of garlic, offering a velvety smooth texture without the need for heavy creams or salt. It’s a perfect choice for those seeking a light yet filling meal.

Ingredients:

• 1 head of cauliflower, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk (or low-sodium vegetable broth)
• 1 tbsp olive oil
• ½ tsp ground cumin
• Fresh ground black pepper to taste
• 1 tbsp fresh thyme (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3 minutes.
2. Add the cauliflower and cumin, stirring to combine. Cook for another 5 minutes.
3. Pour in the almond milk or vegetable broth, bringing it to a simmer. Cook until the cauliflower is tender, about 15 minutes.
4. Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
5. Season with fresh ground black pepper and fresh thyme if desired.

This creamy cauliflower soup is a perfect way to enjoy a filling, low-sodium dish that doesn’t compromise on flavor. The creamy texture and rich aroma make it feel indulgent, while the absence of high-sodium ingredients keeps it heart-healthy. Serve it as a main course or a starter for a refreshing, lighter Sunday meal.

Cauliflower Rice Stir-Fry with Veggies

This cauliflower rice stir-fry is a great low-sodium alternative to traditional fried rice, using cauliflower rice as a base to keep things light and nutritious. The dish is loaded with colorful vegetables and a savory, yet salt-free, seasoning mix that gives it incredible flavor. It’s a great way to incorporate more veggies into your diet while enjoying a satisfying meal.

Ingredients:

• 1 head of cauliflower, grated or pulsed into rice-sized pieces
• 1 bell pepper, diced
• 1 carrot, shredded
• 1 zucchini, chopped
• 1 cup frozen peas
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tbsp sesame seeds (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
2. Add the diced bell pepper, shredded carrot, and chopped zucchini. Cook until the vegetables are tender, about 5-7 minutes.
3. Stir in the cauliflower rice and frozen peas. Cook for an additional 5 minutes, stirring frequently.
4. Sprinkle with ground ginger, sesame oil, and low-sodium soy sauce. Stir well to combine.
5. Once the cauliflower rice is tender and heated through, garnish with sesame seeds for an extra crunch.

This cauliflower rice stir-fry is a healthy and delicious alternative to regular fried rice, offering a lighter option without sacrificing flavor. The fresh veggies and savory seasoning mix come together perfectly to create a balanced dish. Perfect for a Sunday lunch or dinner, this low-sodium recipe is a satisfying way to enjoy cauliflower while keeping your sodium intake in check.

Cauliflower and Chickpea Tacos

These cauliflower and chickpea tacos offer a delicious, low-sodium twist on traditional tacos. The cauliflower and chickpeas are seasoned with a blend of spices that add deep flavor without relying on added salt. Wrapped in soft corn tortillas and topped with fresh veggies and a tangy yogurt dressing, this dish makes for a satisfying and healthy meal that’s perfect for a Sunday dinner.

Ingredients:

• 1 head of cauliflower, cut into small florets
• 1 cup canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp ground coriander
• Fresh ground black pepper to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 tomato, diced
• 1 small red onion, thinly sliced
• ½ cup plain Greek yogurt
• 1 tbsp lime juice
• Fresh cilantro (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, garlic powder, coriander, and black pepper.
3. Spread the mixture on a baking sheet and roast for 20–25 minutes, or until the cauliflower is tender and slightly browned, stirring halfway through.
4. In a small bowl, mix the Greek yogurt and lime juice to create the dressing.
5. Warm the tortillas in a dry skillet or microwave.
6. Assemble the tacos by placing a generous scoop of the roasted cauliflower and chickpeas on each tortilla. Top with shredded lettuce, diced tomato, red onion, and a drizzle of yogurt dressing.
7. Garnish with fresh cilantro.

These cauliflower and chickpea tacos offer a flavorful, low-sodium alternative to traditional tacos. With the spices enhancing the cauliflower and chickpeas, and the creamy yogurt dressing adding a tangy touch, this dish is a great way to enjoy a nutritious and satisfying meal without the extra salt. Perfect for a Sunday gathering or a light dinner, these tacos are as wholesome as they are delicious.

Cauliflower Mashed “Potatoes”

This low-sodium cauliflower mashed “potatoes” recipe is a healthier alternative to traditional mashed potatoes. The cauliflower creates a creamy, smooth texture that closely mimics mashed potatoes, but with fewer calories and less sodium. A rich garlic flavor and a touch of olive oil make this dish a comforting and savory side dish, ideal for a Sunday feast.

Ingredients:

• 1 head of cauliflower, chopped into florets
• 2 cloves garlic, peeled
• 2 tbsp olive oil
• ¼ cup unsweetened almond milk (or low-sodium vegetable broth)
• Fresh ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of water to a boil. Add the cauliflower florets and garlic cloves. Cook for 10–12 minutes, or until the cauliflower is fork-tender.
2. Drain the cauliflower and garlic, then return them to the pot. Use an immersion blender to puree the mixture until smooth. Alternatively, use a regular blender or food processor.
3. Add olive oil, almond milk (or vegetable broth), and black pepper to the mashed cauliflower. Blend until the mixture reaches a creamy consistency.
4. Taste and adjust seasoning if necessary.
5. Transfer the mashed cauliflower to a serving dish and garnish with chopped parsley.

This cauliflower mashed “potatoes” recipe is an excellent low-sodium substitute for traditional mashed potatoes. The creamy texture and savory garlic flavor make it a comforting side dish without the added sodium, making it perfect for a healthy Sunday meal. Serve it alongside grilled meats or your favorite low-sodium entrée for a complete, nutritious meal.

Cauliflower Pizza Crust

This low-sodium cauliflower pizza crust is a great option for anyone craving pizza without the added salt. The cauliflower is blended with eggs, almond flour, and spices to create a crust that’s both light and flavorful. Top with your favorite low-sodium ingredients and enjoy a healthy, gluten-free pizza that’s perfect for a Sunday dinner with the family.

Ingredients:

• 1 head of cauliflower, grated or pulsed into rice-sized pieces
• 1 large egg
• ¼ cup almond flour
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ cup shredded mozzarella cheese (optional for a cheesy crust)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the grated cauliflower, egg, almond flour, oregano, garlic powder, and black pepper. Stir until the mixture forms a dough-like consistency.
3. Transfer the dough onto the prepared baking sheet and shape it into a round or rectangular pizza crust.
4. Bake the crust for 12-15 minutes, or until it’s golden and crispy around the edges.
5. Remove the crust from the oven and add your favorite low-sodium toppings (such as fresh tomatoes, vegetables, and a sprinkle of cheese if desired).
6. Return the pizza to the oven and bake for an additional 5-7 minutes until the toppings are heated through.

This cauliflower pizza crust is a fantastic way to enjoy pizza while keeping it low-sodium and gluten-free. The cauliflower creates a sturdy and flavorful base that holds up well to a variety of toppings. Whether you choose to top it with veggies, lean proteins, or a sprinkle of cheese, this crust is a healthier alternative that doesn’t sacrifice taste. It’s the perfect way to enjoy pizza on a Sunday night without the guilt.

Cauliflower and Spinach Frittata

This low-sodium cauliflower and spinach frittata is a quick, nutritious dish that’s perfect for a Sunday brunch or light dinner. The combination of cauliflower and spinach provides a great source of fiber, while the eggs and a touch of cheese create a rich, satisfying texture. Best of all, it’s full of flavor without the need for any added salt, making it a healthy choice for the whole family.

Ingredients:

• 1 head of cauliflower, chopped into small florets
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/2 cup low-fat milk
• 1/4 cup grated Parmesan cheese (optional)
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp paprika
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the cauliflower florets and sauté for about 5-7 minutes, until they start to soften.
3. Add the chopped spinach and cook for another 2-3 minutes, until the spinach is wilted and the cauliflower is tender.
4. In a bowl, whisk together the eggs, milk, black pepper, paprika, and Parmesan cheese (if using).
5. Pour the egg mixture over the cooked cauliflower and spinach, ensuring it is evenly distributed.
6. Cook on the stovetop for 3-4 minutes, then transfer the skillet to the oven and bake for 10-12 minutes or until the eggs are fully set.
7. Garnish with fresh herbs, if desired, and serve warm.

This cauliflower and spinach frittata is a light yet satisfying dish that’s packed with nutrients and full of flavor. The combination of eggs, cauliflower, and spinach creates a meal that’s perfect for breakfast or brunch, while the lack of added sodium keeps it healthy. Enjoy this frittata as a delicious low-sodium option that doesn’t compromise on taste or texture, making it ideal for a Sunday meal.

Cauliflower Stir-Fry with Tofu

This cauliflower stir-fry with tofu is a vibrant, low-sodium dish packed with fresh vegetables and a rich, savory flavor. The tofu adds protein while the cauliflower, peppers, and carrots bring color and crunch. This stir-fry is quick and easy to make, and can be enjoyed as a main dish or a side, perfect for anyone looking for a healthy, plant-based, low-sodium meal.

Ingredients:

• 1 head of cauliflower, chopped into florets
• 1 block firm tofu, pressed and cubed
• 1 red bell pepper, sliced
• 1 large carrot, julienned
• 2 tbsp olive oil
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tbsp rice vinegar
• 1 tsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. In a large skillet or wok, heat olive oil over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, until they are golden and crispy on all sides. Remove and set aside.
2. In the same skillet, add the cauliflower florets, bell pepper, and carrot. Stir-fry for 5-6 minutes, until the vegetables are tender but still crisp.
3. Add the cooked tofu back into the skillet along with the low-sodium soy sauce, sesame oil, grated ginger, and rice vinegar. Stir well to combine and cook for an additional 2-3 minutes.
4. Sprinkle with sesame seeds and garnish with fresh cilantro before serving.

This cauliflower stir-fry with tofu is a flavorful and filling low-sodium meal that is perfect for a quick Sunday dinner. The tofu adds protein, while the cauliflower and other veggies provide essential nutrients and texture. The ginger, soy sauce, and sesame oil create a delicious, savory sauce that ties the dish together. Whether you enjoy it on its own or paired with a side, this stir-fry is a healthy, satisfying choice.

Cauliflower and Broccoli Gratin

A healthier take on the classic gratin, this low-sodium cauliflower and broccoli gratin combines two of the most nutrient-dense vegetables for a comforting, cheesy dish that’s perfect for a Sunday dinner. The cauliflower and broccoli are baked with a creamy, cheese-free sauce made from cauliflower puree, making this a healthier alternative to traditional gratin recipes without sacrificing flavor.

Ingredients:

• 1 head of cauliflower, chopped into florets
• 1 head of broccoli, chopped into florets
• 1 cup unsweetened almond milk
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• Fresh ground black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the cauliflower and broccoli florets for 5-7 minutes, until tender but still firm.
3. In a saucepan, heat the olive oil over medium heat. Add the steamed cauliflower florets and almond milk. Cook for 5 minutes, then use an immersion blender to puree the mixture until smooth.
4. Stir in the garlic powder, onion powder, nutritional yeast (if using), and black pepper to the cauliflower puree.
5. Pour the creamy sauce over the steamed broccoli and cauliflower, tossing to coat.
6. Transfer the mixture to a greased baking dish and bake for 20 minutes, or until the top is golden brown and bubbly.
7. Garnish with fresh parsley before serving.

This cauliflower and broccoli gratin is a creamy, comforting dish that brings a low-sodium twist to a classic favorite. The creamy cauliflower puree takes the place of a heavy cheese sauce, offering the same indulgent texture while keeping the dish heart-healthy. This gratin is a perfect side for your Sunday meal, whether you’re serving it with roasted meats or enjoying it as a vegetarian main course. It’s rich in flavor but light on sodium, making it a winning choice for a healthy, satisfying meal.

Cauliflower and Quinoa Salad

This cauliflower and quinoa salad is a refreshing, nutrient-packed dish that’s perfect for a light Sunday lunch or as a side at dinner. The roasted cauliflower adds a slightly smoky flavor, while the quinoa provides a satisfying base that’s rich in protein. Tossed with fresh veggies, herbs, and a lemon-tahini dressing, this salad is low in sodium but big on flavor, offering a perfect balance of textures and tastes.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 cup cooked quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp tahini
• 1 tsp ground cumin
• Fresh parsley, chopped (for garnish)
• Fresh ground black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil and black pepper, then spread them on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until the cauliflower is golden and tender.
3. While the cauliflower is roasting, cook the quinoa according to package instructions and set aside to cool.
4. In a small bowl, whisk together the lemon juice, tahini, ground cumin, and a dash of black pepper to create the dressing.
5. In a large bowl, combine the roasted cauliflower, cooked quinoa, cucumber, cherry tomatoes, and red onion. Toss everything together.
6. Drizzle the dressing over the salad and toss gently to coat.
7. Garnish with chopped parsley and serve chilled or at room temperature.

This cauliflower and quinoa salad is a vibrant, healthy option that’s both filling and refreshing. The roasted cauliflower brings a smoky flavor, and the quinoa provides a protein-packed base, making this salad perfect for a light meal or a satisfying side. With a tangy lemon-tahini dressing, it’s a dish that’s full of flavor but low in sodium, making it a great addition to any Sunday gathering or meal.

Cauliflower Stir-Fried Rice

Cauliflower stir-fried rice is a fantastic low-sodium alternative to traditional fried rice, using cauliflower rice as the base. This dish is loaded with vegetables, protein-rich eggs, and flavored with a light amount of low-sodium soy sauce for a savory, satisfying meal. It’s easy to make and can be customized with your favorite veggies or proteins, making it a versatile dish for any Sunday dinner.

Ingredients:

• 1 head of cauliflower, grated into rice-sized pieces
• 2 large eggs, beaten
• 1 cup mixed vegetables (e.g., carrots, peas, bell peppers)
• 1 tbsp olive oil
• 2 tbsp low-sodium soy sauce
• 1 garlic clove, minced
• 2 green onions, chopped
• Fresh ground black pepper to taste

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the garlic and cook for 1 minute until fragrant.
2. Add the mixed vegetables to the skillet and cook for 3–4 minutes, stirring occasionally, until they start to soften.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs and cook until fully set, then mix them with the vegetables.
4. Add the grated cauliflower rice to the skillet and stir well. Cook for 5–6 minutes, stirring occasionally, until the cauliflower is tender.
5. Stir in the low-sodium soy sauce and green onions, and cook for another 1-2 minutes.
6. Season with black pepper to taste and serve immediately.

This cauliflower stir-fried rice is an easy, low-sodium alternative to traditional fried rice. The cauliflower rice mimics the texture of regular rice, while the eggs and mixed vegetables provide a flavorful, filling base. Lightly seasoned with soy sauce and finished with green onions, this dish is perfect for a quick and healthy Sunday dinner or as a side to complement other dishes. It’s a versatile meal that’s full of flavor without all the added sodium.

Cauliflower Soup with Coconut Milk

This creamy cauliflower soup with coconut milk is a comforting, low-sodium dish perfect for a cozy Sunday meal. The cauliflower provides a rich, creamy texture, while the coconut milk adds a smooth, velvety finish. Infused with garlic, onion, and a touch of turmeric, this soup is both nourishing and flavorful, making it an excellent choice for a light yet satisfying meal.

Ingredients:

• 1 head of cauliflower, chopped into florets
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups low-sodium vegetable broth
• 1 tsp ground turmeric
• ½ tsp ground cumin
• 2 tbsp olive oil
• Fresh ground black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for 3–4 minutes until softened and fragrant.
2. Add the cauliflower florets, vegetable broth, turmeric, cumin, and black pepper. Bring to a boil, then reduce the heat and let simmer for 15–20 minutes, or until the cauliflower is tender.
3. Stir in the coconut milk and cook for an additional 5 minutes, allowing the flavors to meld together.
4. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender.
5. Taste and adjust seasoning if necessary, adding more black pepper if desired.
6. Serve the soup hot, garnished with fresh cilantro.

This cauliflower soup with coconut milk is a rich, creamy dish that’s both comforting and healthy. The cauliflower gives the soup its velvety texture, while the coconut milk adds a subtle sweetness and depth. With a hint of turmeric and cumin, it’s a flavorful, low-sodium option that’s perfect for a relaxing Sunday meal. Serve it with a side of whole grain bread for a complete, nourishing meal.

Cauliflower and Chickpea Curry

This cauliflower and chickpea curry is a hearty, flavorful dish that’s perfect for a Sunday dinner. The cauliflower and chickpeas soak up the aromatic spices, while the coconut milk creates a creamy, rich base. With a combination of turmeric, cumin, and coriander, this curry is bursting with flavor, and it’s naturally low in sodium. Serve it with brown rice or quinoa for a filling, nutritious meal.

Ingredients:

• 1 head of cauliflower, chopped into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tbsp olive oil
• 1 cup low-sodium vegetable broth
• Fresh cilantro, chopped (for garnish)
• Fresh ground black pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and grated ginger. Sauté for 3–4 minutes until softened and fragrant.
2. Add the cumin, turmeric, and coriander, and cook for 1–2 minutes to toast the spices.
3. Stir in the cauliflower florets, chickpeas, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes, or until the cauliflower is tender.
4. Taste and adjust seasoning with black pepper. If you like a thicker curry, cook uncovered for an additional 5–10 minutes to reduce the sauce.
5. Garnish with fresh cilantro before serving.

This cauliflower and chickpea curry is an easy-to-make, low-sodium meal that’s packed with flavor. The cauliflower provides texture while the chickpeas add a protein boost, and the coconut milk ties everything together with its creamy richness. With a blend of spices that bring warmth and depth, this curry is perfect for a relaxing Sunday dinner, especially when served over rice or quinoa for a complete, satisfying meal.

Cauliflower Steaks with Herb Sauce

Cauliflower steaks with herb sauce are an elegant, low-sodium dish that can be served as the main course or as a hearty side. The cauliflower is roasted to perfection, with a crispy edge and a tender inside. Paired with a tangy, fresh herb sauce made from parsley, garlic, and lemon, this dish offers a flavorful and light alternative to traditional steak dinners, perfect for a Sunday feast.

Ingredients:

• 1 large cauliflower head
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Fresh ground black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil (for the herb sauce)
• 1 tsp lemon zest

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the cauliflower into thick steaks, about 1-inch wide. Arrange them on a baking sheet and drizzle with olive oil, garlic powder, and black pepper.
3. Roast the cauliflower steaks for 25–30 minutes, flipping them halfway through, until they are golden brown and tender.
4. While the cauliflower is roasting, prepare the herb sauce by combining the parsley, thyme, olive oil, lemon juice, and lemon zest in a small bowl. Stir well.
5. Once the cauliflower steaks are done, remove them from the oven and drizzle with the fresh herb sauce.
6. Serve immediately, garnished with additional herbs if desired.

Cauliflower steaks with herb sauce are a simple yet elegant low-sodium dish that can easily be the centerpiece of a Sunday meal. Roasting the cauliflower brings out its natural sweetness and flavor, and the herb sauce adds a bright, tangy contrast that elevates the dish. Whether you serve it as a main or side, it’s a delicious, healthy option that is sure to satisfy your taste buds without all the added sodium.

Cauliflower and Lentil Soup

This cauliflower and lentil soup is a filling, comforting, and nutritious meal that’s perfect for a chilly Sunday. The combination of cauliflower, lentils, and spices creates a rich and satisfying soup that’s low in sodium but high in flavor. Packed with fiber and protein, this soup makes for a hearty lunch or dinner option that can be enjoyed by the whole family.

Ingredients:

• 1 head of cauliflower, chopped into florets
• 1 cup dried lentils, rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tbsp olive oil
• 4 cups low-sodium vegetable broth
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1 bay leaf
• Fresh ground black pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 3–4 minutes until softened.
2. Stir in the cumin, turmeric, and coriander, and cook for 1–2 minutes to bring out the flavors of the spices.
3. Add the cauliflower florets, lentils, vegetable broth, diced tomatoes, and bay leaf. Bring to a boil, then reduce the heat and simmer for 30–35 minutes, or until the lentils are tender.
4. Remove the bay leaf and season with black pepper to taste. If you prefer a smoother texture, use an immersion blender to puree part of the soup.
5. Serve the soup hot, garnished with fresh cilantro or parsley.

This cauliflower and lentil soup is the perfect dish for a cozy Sunday meal. The cauliflower provides a creamy texture, while the lentils add protein and fiber, making it a filling, nutrient-dense soup. The spices give it depth and warmth, creating a comforting dish that is naturally low in sodium. Whether you enjoy it on its own or paired with a side of whole-grain bread, this soup is sure to be a crowd-pleaser.

Note: More recipes are coming soon!