Roasted Cauliflower with Homemade Salsa Verde
with spinach and lentil-rice saladCalories
:
817 kcalProtein
:
21.5g proteinTotal
:
30 minutesDifficulty
:
MediumPlant-based
Allergens:
- Selderij
- May contain traces of allergens
- Gluten
- Pinda's
- Noten
- Sesamzaad
This recipe provides 375 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Quick-cook brown rice
185 g
Cauliflower
½ sachet(s)
Peruvian-style spice mix
10 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
¼ piece
Lemon
1 piece
Garlic
10 g
Fresh coriander
(May be present: Selderij)
¼ pack
Lentils
(May be present: Gluten)
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
½ sachet(s)
Middle Eastern spice mix
100 g
Spinach
Not included in your delivery
1.5 tablespoon
Olive oil
1.25 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3417 kJ
Calories817 kcal
Fat41.3 g
Saturated Fat6.9 g
Carbohydrate83.7 g
Sugar14.5 g
Dietary Fiber14.9 g
Protein21.5 g
Salt1.5 g
Potassium787.6 mg
Calcium176.2 mg
Iron4.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Baking Sheet with Baking Paper
•Small Bowl
•High-Sided Bowl
•Stick Blender
•Tall-Sided Pan
•Colander
Cooking Steps
1
- Preheat the oven to 220°C.
- Boil plenty of water in a pot or saucepan.
- Boil the rice for 10 - 12 minutes, then drain and set aside.
2
- Cut one 2cm thick slice (per person) off the head of the cauliflower and place it on a parchment-lined baking sheet.
- Chop or break off the rest of the cauliflower florets, then spread these over the baking sheet.
- In a small bowl, mix the Peruvian-style spices with a generous drizzle of olive oil, then spread this over the cauliflower.
- Roast the cauliflower for 15 - 20 minutes.
3
- Pull the mint leaves off the stems.
- Cut the lemon into wedges and press or mince the garlic.
- Transfer the mint leaves, parsley, coriander, half of the garlic and 1 tbsp each per person of extra virgin olive oil and lemon juice in to tall container.
- Blend it all together with an immersion blender, then add some salt and pepper to taste.
4
- Rinse the lentils in a sieve and let the water drain off.
- Heat a frying pan without any oil over high heat. Toast the pumpkin seeds for 1 - 2 minutes, or until they start to pop, then remove from the pan and set aside.
- Soak the raisins in a small bowl of lukewarm water.
5
- Heat a drizzle of olive oil in the same frying pan, then fry the lentils with the rest of the garlic and the Middle Eastern-style spices for 1 minute over medium-high heat.
- Add the spinach and fry for 1 minute, or until the spinach has wilted slightly.
- Drain the raisins.
- Turn the heat off under the pan and add the rice, half of the raisins and a light drizzle of extra virgin olive oil per person to the lentils.
6
- Serve the lentil & rice salad on plates and serve the roasted cauliflower steak on top.
- Drizzle over the salsa verde and serve the rest of the cauliflower and the raisins on top.
- Garnish with a lemon wedge.
