This is a very easy dish but incredibly tasty, due to the spicy cauliflower mix. It can be served either warm or cold, ideal as a summer dish that you can prepare in advance. The vegan version is just the veggies and it also goes very well with pan fried halloumi
This recipe is gluten free, paleo, vegetarian and vegan.
PREPARATON & COOKING TIMES: 45mins
INGREDIENTS for 2 main meals:
1 cauliflower, cut in florets
400gr mushrooms, washed and cut in half
2 red peppers, cut in big chunks 2cm
1 tspn garam masala
1tspn Cajun spice
1tspn ground turmeric
1tspn smoked paprika
3 tbsp virgin olive oil
½ tspn salt
- Preheat oven at 375F/ 200C
- Prepare first the mushrooms and peppers, place them on a baking tray with 1tbspn olive oil and the salt, mix well and put in oven
- Then prepare the cauliflower by putting the florets in a bowl, add 2tbsp olive oil and the spices, mix well with hands and place on a baking tray and place in oven
- After 10mins, take out of oven and mix with spatula and put back in oven
- After 25-30mins, when the cauliflower is nice and golden, take the cauliflower out of the oven
- Turn oven off and at this point, if the peppers and mushrooms don’t look brown and dry enough, keep them in the turned off oven for another 10mins
- Serve on a plate, with dressing of your choice
- It also goes very well with panfried halloumi
NUTRITIONAL VALUE PER PORTION | |
energy kcal | 359.0 |
fat | 22.5 |
of which saturated | 3.6 |
carbohydrates | 34.6 |
of which sugars | 17.8 |
fibre | 9.0 |
protein | 13.8 |
salt | 0.3 |
With half packet halloumi per portion
NUTRITIONAL VALUE PER PORTION | |
energy kcal | 772.7 |
fat | 52.6 |
of which saturated | 24.8 |
carbohydrates | 35.6 |
of which sugars | 18.4 |
fibre | 9.1 |
protein | 41.3 |
salt | 4.1 |