Baked cauliflower with lime and ginger dressing

2 servings

40 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 317.1
• Proteins: 7.3g
• Fats: 18.9g
• Carbohydrates: 34.4g

Ingredients

• Cauliflower: 400 g
• Shallots: 1 pc
• Mini carrots: 75 g
• Red cabbage: 1 glass
• Laminaria japonica: 50 g
• Grated ginger: 45 g
• Coconut oil: 2 tbsp
• Lime juice: 40 ml
• Honey: 2 tsp
• Sea salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Divide the cabbage into florets and slice the red cabbage into noodles. Mix the vegetables with spices and coconut oil and bake in the oven for 20-25 minutes. Add sauce and seaweed to the vegetables.

   Required ingredients:

   • Cauliflower: 400 g
   • Red cabbage: 1 glass
   • Coconut oil: 2 tablespoons
   • Sea salt:  to taste
   • Ground black pepper:  to taste
   • Laminaria japonica: 50 g

2. To prepare the dressing, place all ingredients in a jar and close the lid. Shake the jar to mix all ingredients thoroughly. Pour the dressing over the salad. Gently mix.

   Required ingredients:

   • Grated ginger: 45 g
   • Lime juice: 40 ml
   • Honey: 2 teaspoons