Vegan, Gluten Free
Peshwar Sprouting Cauliflower Side
20 mins
Easy
4 Servings
As a side dish that can go with any of our curries, here’s a Peshwar-style roast sprouting cauliflower. Cauli has been all the rage in nutrition circles for almost a decade now, as it’s low in fat, high in fibre and packed with vitamins K, C and B, plus potassium.
Brilliant Bases Used In This Recipe
About This Recipe
As a side dish that can go with any of our curries, here’s a Peshwar-style roast sprouting cauliflower.
Cauli has been all the rage in nutrition circles for almost a decade now, as it’s low in fat, high in fibre and various micronutrients such as vitamin K, vitamin C, B vitamins and potassium – it also contains plant substances that appear to disable and eliminate carcinogens.
NB - you could use this same method with regular cauliflower, broccoli or even okra (ladyfingers).
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Ingredients
200g/7oz sprouting cauliflower
5tsp golden sultanas (pre-soaked)
5tsp avocado oil
3tsp flaked almonds
3tsp chopped coriander stalks
2tsp onion seeds
2tsp garlic slices
Pinch sea salt crystals
Greek yoghurt and red chillies to garnish
Nutrition Per Serving
Calories
289
Fats
19G
Carbs
17G
Protein
12G
Method
Pre-heat the oven to 200C/390F (fan) or 220C/430F (convection)
Wash and dry the cauliflower and slice lengthways
Toss in the oil with salt, onion seeds, coriander stalks, sultanas, garlic and flaked almonds and lay out in a roasting tray / pan that you intend to serve the dish on
Place in the oven for 8-10 minutes then check and toss before returning to the oven for another 5-7 minutes
Serve with a dollop of thick yoghurt and some fresh sliced red chillies
