X

Roasted Cauliflower With Creamy Pepper Sauce

Ingredients

Metric


500 g cauliflower
3 medium red peppers
60 ml milk | soy, oat or cashew
30 g cashews or almonds
½ tbsp olive oil for roasting
½ tsp salt

Spices:
1 tsp onion powder
1 tsp paprika
½ tsp ground cumin

Optional Garnish:
1 tbsp fresh parsley
⅛ tsp ground black pepper

US


1 lb cauliflower
3 medium red peppers
¼ cup milk | soy, oat or cashew
¼ cup cashews or almonds
½ tbsp olive oil for roasting
½ tsp salt

Spices:
1 tsp onion powder
1 tsp paprika
½ tsp ground cumin

Optional Garnish:
1 tbsp fresh parsley
⅛ tsp ground black pepper

MAKES2 portions
PREP TIME15 minutes
COOKING TIME25 minutes
TOTAL TIME40 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Cut the tops off the peppers, cut lengthwise and remove the seeds.
2Cut cauliflower into bite-sized florets. Add florets and peppers, skin side up, to a baking tray lined with baking paper in a single layer. Drizzle or spray with olive oil.
3Roast in the middle of the oven for 15 minutes. Stir with a spatula and roast for another 10 minutes.
4Remove the skin off the peppers. Add peeled peppers, milk, nuts, salt and spices to a blender.
5Blend until smooth ~ 2 minutes.
6Spread the sauce on top of a plate.
7Add roasted cauliflower florets.
8Garnish with fresh parsley and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
230 Calories per portion
10g protein
27g carbohydrates
9g fiber
12g fat
High in Vitamins B1, B2, B5, B6, Folate, A, C, E, K
High in Omega 3
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
I made it!
Made it so far: 4

Get Started

New to DAREBEETS? Start here: