Baked cauliflower with lime and ginger dressing

Name: Baked cauliflower with lime and ginger dressing
Total time: 40 min
Yield: 2
Ingredients: Cauliflower 400 g; Shallot 1 piece; Baby carrots 75 g; Red cabbage 1 glass; Kombu (Japanese kelp) 50 g; Grated ginger 45 g; Coconut oil 2 tablespoon; Lime juice 40 ml; Honey 2 teaspoon; Sea salt 0 to taste; Ground black pepper 0 to taste

2 servings

40 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

317.1

kcal

7.3g

grams

18.9g

grams

34.4g

grams

Ingredients

2servings

Cauliflower

400

g

Shallot

1

pc

Baby carrots

75

g

Red cabbage

1

glass

Kombu (Japanese kelp)

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:
1. Cauliflower: 400 g
2. Red cabbage: 1 glass
3. Coconut oil: 2 tablespoons
4. Sea salt: to taste
5. Ground black pepper: to taste
6. 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.
Required ingredients:
1. Grated ginger: 45 g
2. Lime juice: 40 ml
3. Honey: 2 teaspoons

Baked cauliflower with lime and ginger dressing

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