Roasted Cauliflower with Coconut Basil Sauce
Roasted Cauliflower with Coconut Basil Sauce - Successful blend of fruity and savory flavors
Healthy, because
Even smarter
Nutritional values
Lots of vitamin C ends up on your plate here, because both. Apple, Cauliflower and Lemon juice are good sources of it. The fitness vitamin reduces fatigue and contributes to a functioning immune system.
If cauliflower is out of season, you can bake sliced celeriac in the oven instead, which also goes well with the sweet apple and exotic coconut basil sauce.
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 94.3 μg | (157 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 193 mg | (203 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 ½ Tbsps olive oil
- 1 Cauliflower
- 3 Tbsps lemon juice
- salt
- peppers
- Curry powder
- 4 Basil
- 3 ½ ozs Coconut milk
- 5 ozs cream cheese
- 5 ozs Red cabbage
- 1 Apple (yellow or green)
Preparation steps
Brush a baking tray with about 2 tsp olive oil. Clean the cauliflower, wash and cut into 6-8 thick slices, place on the tray, brush with remaining oil, sprinkle with a few squirts of lemon juice, and season with salt, pepper, and curry powder. Bake cauliflower in preheated oven at 200 °C / 400 °F for about 25 minutes until edges are lightly browned.
Meanwhile, for the sauce, wash basil, shake dry and chop 2 stems very finely. Stir coconut milk and mix with cream cheese until smooth. Season with a little lemon juice, salt and pepper. Stir in basil and season the sauce to taste.
Clean red cabbage, wash and slice into thin strips. Pluck leaves from remaining basil. Wash apple, rub dry, cut crosswise into thin slices and sprinkle with remaining lemon juice.
Remove cauliflower from the oven, spread red cabbage strips and apple slices on the tray. Drizzle everything with the coconut-basil sauce, sprinkle with pepper and serve garnished with basil leaves.
