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Ингредиенты
- 1 medium size head cauliflower
- 1 Tbsp sesame oil
- 1Tbsp mild curry powder
- 1 tsp garlic finely minced
- 1 tsp ginger finely minced
- 100 ml water
- 1 grapefruit
- 1 lemon
- 1 lime
- 1 Tbsp olive oil
- ¼ cup drained cooked organic chickpeas
- 12 leaves fresh mint
- 4 cups seasonal mixed lettuces
- Salt and pepper to taste
Инструкции
- Clean the leaves form the cauliflower and place in a roasting pan.
- In a small pan heat the sesame oil and quickly sauté the ginger and garlic. Add curry powder and cook until fragrant. Add water and simmer until curry forms a smooth paste. Pour over top of cauliflower making sure to cover the entire surface. Place the cauliflower in a preheated 375F oven and roast for uncovered for 45 minutes. Turn the oven down to 300F and roast covered until a small knife can be easily inserted into the core.
- Meanwhile remove the skins and pith from the citrus fruit. Segment the fruit by sliding a small knife between the membrane walls of the fruit to release the segments. Do the segmenting over a mixing bowl to collect all of the juices. Combine the olive oil and chickpeas with the citrus segments. Season with fresh cracked pepper. Roughly chop the mint and add to the mixture. Reserve.
- To serve lay the greens on a platter. Slice the cauliflower into 8 nice âsteaksâ lay on top of greens and top with a generous amount of the citrus chickpea salad. Serve room temperature
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 582g | |
| Calories 722 | |
| Calories from Fat 256 | 35% |
| Total Fat 29.01g | 36% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13873mg | 578% |
| Potassium 496mg | 14% |
| Total Carbs 132.97g | 35% |
| Dietary Fiber 40.5g | 135% |
| Sugars 42.7g | 28% |
| Protein 5.49g | 9% |
