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
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
High in Omega 3
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
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