Asian Roasted Cauliflower
- RECIPE MAKES: 4
- PREP TIME: 10 min
- COOK TIME: 30 min
| A delicious flavoursome way to enjoy cauliflower, adapted from Nagi Maehashi recipe. |
Preheat oven 210C fan force. Cut cauliflower into small florets, and put into large mixing bowl. Sprinkle with salt, pepper, olive oil and mix to combine.
Line a couple of flat roasting pans with foil and space florets over pan, leaving space between each floret. Roast in oven for 10-12 minutes then turn all pieces and roast for another 10-12 mins. Florets should look browned and slightly charred.
Whilst cauliflower is in the oven make the asian sauce by mixing together- tomato sauce, honey, soy sauce, sweet chilli, grated ginger and Thai Tom Yum paste. Set aside.
Once cauliflower florets are roasted drizzle half of asian sauce over florets and toss to combine. Return to oven for another 6-10 mins tossing every few minutes until caramelised.
Transfer to a bowl or platter and top with desired garnish (chilli, coriander and fried rice noodles) and a drizzle of leftover asian sauce.
PROTEIN: 3g per serve
TOP TIPS
Serve with some low protein rice and a green side salad to make a more filling and complete meal.
*Check labels for protein content.
The weight of a head of cauliflower can vary significantly. This recipe is based on a 700g cauliflower head providing a total of 10g protein.
- 1 large cauliflower (700g cauliflower head used), chopped into small florets include some leaves if desired too
- 1 Tbsp Olive oil
- Pinch of salt, pepper
- 2 Tbsp tomato sauce*
- 2 Tbsp honey
- 1 Tbsp soy sauce*
- 1 Tbsp sweet chilli sauce
- 1 tsp grated ginger
- 1 tsp Thai Tom Yum or red curry paste*
- 1 small chilli, finely sliced
- Coriander, fresh, roughly chopped
- 1 Tbsp dried or 1-2 finely sliced fresh shallots or handful of Chang’s fried rice noodles*
