Nutrition Information
Per Serve
Energy: 1711kJ/409 Cals (20%)
Protein: 12g (24%)
Fat: 30g (43%)
Sat fat: 4g (17%)
Carb: 19g (6%)
Sugar: 14g (16%)
Fibre: 8g (27%)
Sodium: 171mg (9%)
This must-try side dish is full of flavour. The spiced cauliflower is paired with homemade pickled onions and cashew cream for a delicious bite.
4
20m
Note: + cooling, 20 mins standing & overnight soaking time
30m
Preheat oven to 180°C. Line a large baking tray with baking paper. Place cauliflower, cumin, turmeric and oil in a bowl. Toss to combine. Season. Arrange cauliflower mixture in a single layer on the lined tray. Roast for 30 mins or until golden and tender. Set aside to cool.
Meanwhile, to make pickled onions, combine vinegar, maple syrup, salt and 1/4 cup (60ml) water in a small saucepan over medium heat. Cook, stirring, until salt dissolves. Cool slightly. Place the onion in a heatproof bowl. Pour over the vinegar mixture and set aside for 20 mins to develop the flavours.
To make the cashew cream, place the cashews, vinegar, maple syrup, tahini and 1/3 cup (80ml) water in a blender. Season. Blend until smooth and creamy, adding more water if necessary. Transfer to a serving bowl. Sprinkle with the sumac or paprika.
Arrange the rocket in a large serving bowl. Top with the cauliflower. Sprinkle with the almond and sumac or smoked paprika. Serve with the pickled onions and cashew cream.
Energy: 1711kJ/409 Cals (20%)
Protein: 12g (24%)
Fat: 30g (43%)
Sat fat: 4g (17%)
Carb: 19g (6%)
Sugar: 14g (16%)
Fibre: 8g (27%)
Sodium: 171mg (9%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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