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Roasted cauliflower with tomato salsa
Main course with cauliflower, olive oil, baharat and white cheese and a salsa of tastytom-truss tomatoes, flat parsley and capers.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Remove the leaves and stalk of the cauliflower so that it stays well. Place the cauliflower on a baking sheet covered with baking paper.
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Mix the oil with the baharat and brush the cauliflower with it. Roast the cauliflower in the middle of the oven for about 70 minutes or until soft.
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In the meantime cut the tomatoes into quarters, remove the seeds and cut the flesh into blocks of ½ x ½ cm (brunoise).
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Slice the parsley. Let the capers drain and crumble the white cheese.
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Mix the tomatoes, parsley and capers with the rest of the oil into a salsa. Season with pepper.
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Take the cauliflower out of the oven, cut into slices and spread the tomato salsa and white cheese over it.
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Nutrition
325Calories
Sodium31% DV740mg
Fat38% DV25g
Protein20% DV10g
Carbs4% DV11g
Fiber28% DV7g
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