This isn't a low-carb thing. I mean, it is, but that's not why I made it.
This is for the people who always order roasted brussels sprouts. Who stuff their Maoz with fried broccoli and cauliflower. For the people who get excited about a big, juicy cauliflower t-bone. Who discover that kale chips are addictive in a way that kale salad can never be.
This recipe increases the char-able surface area of cruciferous vegetables (or more precisely, vegetables in the brassica family). It's rather hedonistic, in a way. Like a cake that's all streusel, or a cookie that's all gooey middle. And that's what makes it good.
RECIPE: Preheat oven to 450 degrees. In a food processor, pulse onions, garlic, broccoli, cauliflower and kale. Toss with olive oil, salt and pepper. Roast in a baking sheet for 20 minutes, or until the "grains" have reached your favored level of roastiness.