Baked cauliflower with lime and ginger dressing
2 servings
40 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories317.1kcal
Proteins7.3grams
Fats18.9grams
Carbohydrates34.4grams
Cauliflower
400
g
Shallot
1
pc
Baby carrots
75
g
Red cabbage
1
glass
Grated ginger
45
g
Coconut oil
2
tbsp
Lime juice
40
ml
Honey
2
tsp
Sea salt
to taste
Ground black pepper
to taste
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.
- Cauliflower: 400 g
- Red cabbage: 1 glass
- Coconut oil: 2 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
- Kombu (Japanese kelp): 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.
- Grated ginger: 45 g
- Lime juice: 40 ml
- Honey: 2 teaspoons
