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Cauliflower with sauces
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Ingredients
Directions
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Preheat the oven to 220 ° C. Grease the oven dish. Cut large cauliflower florets from the stalk and cook them in a pan with plenty of boiling water with salt in 4 minutes al dente. Drain them in a colander. Then scoop them in a bowl with salt, freshly ground pepper and a little olive oil. Divide the cauliflower florets into the roasting tray.
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Cut the sausages into 2 cm thick pieces and divide them with the potato wedges between the cauliflower florets. Sprinkle the thyme over it and sprinkle it generously with olive oil. Change everything.
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Slide the roasting tray into a ridge in the middle of the oven and roast everything in 35 minutes until brown and done. Scoop occasionally.
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25 minMain dishfrozen puff pastry, tomato, frozen parsley, grated mature cheese, serrano ham, medium sized egg,savory egg tart -
20 minMain dishgreen asparagus tips, green bean, olive oil, batard white bread, smoked mackerel fillet, little romaine lettuce, arugula, semi-fat mayonnaise, lemon juice, capers,crispy green salad with mackerel -
30 minMain dishsticking potato, baking flour, tomato, mild Indian curry paste, garden herbal bouillon, tap water, medium sized egg, ground cumin, Greek yoghurt,indian curry with potato and cauliflower -
25 minMain dishOrganic pandan rice, fresh ginger, Red onion, pointed pepper, chicken fillet, peanut oil, yellow curry spice paste, coconut milk in tin, canned lentils, coriander,yellow curry with lentils, pointed pepper and chicken
Nutrition
430Calories
Fat43% DV28g
Protein36% DV18g
Carbs8% DV23g
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