PALEO, VEGAN, DAIRY FREE & GLUTEN FREE
Honestly, I was a bit skeptical during the preparation process, I didn't think any sparks would fly between the food. It wasn't until I took my first mouthful of the warm nutty roasted cauliflower covered in the sweetly sour sun-dried tomato dip that my opinion was completely and utterly transformed.
I have to give props to the lemon in this recipe because it is the ingredient that elevates this dish from superb to out of this world! Your going to have to try this one yourself to believe me.
Amount Per Serving(recipe yields 4 servings)
Calories from Fat 32
Total Fat 3.6g
Saturated Fat 0.5g
Total Carbohydrates 4.3g
Dietary Fiber 1.9g
Vitamin A 3%•Vitamin C 56%Calcium 1%•Iron 3%
What you will need:
1 head of cauliflower
1/2 cup of sun-dried tomatoes
juice of 1/2 a lemon
water to loosen
It is ready when the florets are brown and toasted.
Add the sun-dried tomatoes to a blender with the lemon juice, salt & pepper. Blitz until it is a lumpy paste.
Add a little bit of water at a time until it is the consistency you like. If you want it as a dressing add more olive oil and water until runny.
Pour into a ramekin to serve.