Here's a vegan dish that everyone will enjoy this winter. It's delicious served with a peanut sauce or, if you can't go past meat as an accompaniment to some grilled lamb or chicken. It's a bit outside the box, but that's always fun.
Preheat the oven to 190 degrees Celsius.
Lightly grease a pyrex or glass baking dish.
Place the cauliflower, half the ginger, half the lemon zest, seasoning and half the coconut cream in a food processor. Remove and stir through 50 grams of almond meal. Remove from the processor into a bowl.
Place the carrots, half the ginger, half the lemon zest, seasoning and half the coconut cream in a food processor. Remove and stir through 50 grams of almond meal and chopped coriander. Remove from the food processor into another bowl.
Dot a layer of the carrot mixture across the base of the dish then a layer of cauliflower. Continue layering the mixture until you've used it all up.
Cover with foil and bake for 15 minutes. Remove the foil and bake for a further 20 minutes
Remove from the oven and serve with steamed greens and peanut sauce (see recipe list).
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 35 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1206 kj |
| Calories | 288 kcal |
| Fat | 22.4 g |
| Saturated Fat | 8.2 g |
| Total Carbohydrate | 10 g |
| Total Protein | 8.8 g |
| Fibre | 7.6 g |
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