Rostad flower cabbage with carrots and garam masalayogurt
Cooking Time45 m
Ingredients17
DifficultyMedium
Roasted cauliflower with coconut flakes at the top is a simple right that works just as well for lunch as for dinner. I like it paired with confined carrot paste and a spicy yogurt sauce with garam masala. It stands fine on its own as green right, but also fits well with salmon.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Rostad
Ingredients
4 servings
- Step: 11 st medium-sized flower head (800 g)
- Step: 22 msk oil
- Step: 3salt
- Step: 4black pepper
- Step: 51 dl coconut flakes
- Step: 61 st large garlic shift
- Step: 71 tsk firefighting
- Step: 81 tsk chiliflakes
- Step: 92 msk fresh ginger
- Step: 101 tsk turmeric
- Step: 111 tsk garam masala
- Step: 121 tsk paprika powder
- Step: 133 dl turkish yoghurt
- Step: 141/2 st gurka
- Step: 152 st forp carrot spasta (a 250 g)
- Step: 1665 g red mangold
- Step: 171 st lime
Instructions
- Step: 1Put the oven at 225°C. Insert a plate into the oven.
- Step: 2Share the cabbage in large bouquets. Add the cauliflower bouquets to the preheated plate, ring over the oil and spice with salt and pepper. Insert the plate in the middle of the oven about 20 minutes. Turn gently around the cauliflower after half the time.
- Step: 3Roast the coconut in a dry pan of medium heat.
- Step: 4Yogurt: Scale and chop the garlic. Cut the fennel and chili into a fine powder in a mortar. Scale and tear the ginger.
- Step: 5Mix garlic, ginger and all spices with the yogurt.
- Step: 6Cut the cucumber in strips. Mix the cucumber and carrots with the spice dyogurt. Taste with salt and pepper.
- Step: 7For serving: Mix the mangold shots with the cauliflower. Cut the limb in 4 divides. Serve the cauliflower with carrot-masalayogurt, basmatiris, glue lifts and ev. salmon. A roasted coconut.
Näring
| Calories | 571kcal |
|---|---|
| Carbohydrates | 73g |
| Fat | 21g |
| Protein | 15g |
| Serving Size | 4serving |
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