Baked Spicy Cauliflower

Because of their profound nutritional makeup and impact on health promotion, I am dedicated to cooking with Cruciferous Vegetables and sharing tried and tested recipes that are palatable for even fussy eaters.



Baked Spicy Cauliflower

Served with tortillas and coleslaw


INGREDIENTS

1 head cauliflower - broken into florets

Olive oil - about 2 TBS or enough to coat florets

Curry powder - about 1 TBS or enough to sprinkle over and cover each floret 

Sea salt and black pepper to taste

Place all on baking paper on a tray and ‘massage’ in the oil and seasoning. 


Bake at 225•C for 25 min


Chickpea stew

1 tin chickpeas

1 red onion sliced

1 TBS olive oil

2 tomatoes diced

Sprinkle of thyme

Salt & Pepper to taste


Sautee onion in the oil then add the chopped tomatoes. Cook in a covered pan until done and then stir in baked cauliflower just before serving.

Spicy Baked Cauliflower with chickpea stew and Coleslaw. Image credit: Nicole Cullinan @wellnessplaceint

Coleslaw

1 cup shredded white cabbage

1 cup grated carrot

1 apple grated or finely chopped


For the dressing

3 TBS extra virgin oil

1 TBS apple cider vinegar

1 TBS greek yoghurt or non dairy yoghurt

half TSP djion mustard

half TSP honey

small clove garlic crushed (optional)

salt and pepper to taste


Serve with warm tortillas and ENJOY :)



More recipes using Cruciferous Vegetables

Steamed Broccoli with Ravioli

Fully Loaded Potato Bake

Kale chips

Nicole's Green juice

Nicole's Green Smoothie



 

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