Marry Me Cauliflower

• porcje: 4
• czas aktywny: 10 minutes
• całkowity czas: 40 minutes

Składniki

• 1 large cauliflower (± 800 g), cut in thick steaks or big florets

• 1.5 tbsp olive oil

• 1 tsp sweet paprika

• 0.5 tsp garlic powder

• 1 tsp dried Italian herbs

• Salt and pepper

• 10 g Parmesan, grated

Sauce

• 0.5 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, finely chopped

• 400 g canned chopped tomatoes

• 70 g tomato paste

• 50 g sun-dried tomatoes, chopped

• 250 ml vegetable stock

• 200 ml light coconut milk

• 300 g dried red lentils, rinsed

• 30 g Parmesan, grated

• 2 tsp dried Italian herbs

• Chili flakes, salt, pepper to taste

• 250 g 0% skyr or quark

Wskazówki

1. Heat oven to 200°C and line a baking tray.

2. Put the cauliflower on the tray. Drizzle with 1.5 tbsp olive oil, sprinkle paprika, garlic powder, Italian herbs, salt, pepper and 10 g Parmesan. Roast 25–30 minutes until golden and tender.

3. Meanwhile, heat 0.5 tbsp olive oil in a large pan. Fry the onion 3–4 minutes until soft. Add garlic, tomato paste, Italian herbs and chili flakes. Cook 1–2 minutes.

4. Add chopped tomatoes, sun-dried tomatoes, vegetable stock, light coconut milk and the 300 g lentils. Stir well, bring to a gentle simmer.

5. Cook 18–22 minutes, stirring regularly, until lentils are soft and the sauce is thick. Add a splash of water/stock if needed.

6. Stir in 30 g Parmesan, then take the pan off the heat for a minute.

7. When the sauce is hot but not boiling, stir in the 250 g skyr/quark until smooth. Taste and adjust salt, pepper, chili.

8. Serve the sauce in bowls and top with roasted cauliflower. Optional: extra tiny sprinkle of Parmesan.

Wartości Odżywcze

• Kalorie: 540 kcal
• Tłuszcz Całkowity: 15g
• Węglowodany Całkowite: 71g
• Białko: 37g