Baked Cauliflower with Lime and Ginger Dressing
Main Dishes • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Cauliflower 15 oz
- Shallot 1 piece
- Baby Carrots 5 oz
- Red Cabbage 1 cup
- Japanese Seaweed 0 oz
- Grated Ginger 0 oz
- Coconut Oil 2 tablespoons
- Lime Juice 0 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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