Baked Cauliflower with Lime and Ginger Dressing
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Cauliflower - 14.1 oz
- Shallot - 1 piece
- Baby Carrots - 2.6 oz
- Red Cabbage - 1 cup
- Japanese Seaweed - 1.8 oz
- Grated Ginger - 1.6 oz
- Coconut Oil - 2 tablespoons
- Lime Juice - 1 fl oz
- Honey - 2 teaspoons
- Sea Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Divide the cauliflower into florets, and slice the red cabbage into noodles. Mix the vegetables with the spices and coconut oil and bake in the oven for 20–25 minutes. Add the sauce and seaweed to the vegetables.
Step 2
To prepare the dressing, place all the ingredients in a jar and close the lid. Shake the jar to thoroughly mix all the ingredients. Drizzle the dressing over the salad. Gently toss.
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