BOOKS AND SPOONS
Recipe for ROASTED CAULIFLOWER & CARROT SIDEDISH
So easy to make,
so fast to get to the oven to roast,
and so tasty results,
that everyone is going to fall in
love with this side dish.
Deep spicy flavor without being hot
500 g / 1 lb of fresh cauliflower florets
500 g / 1 lb of peeled and cut (rainbow) carrots
1 Tsp Curry
1 Tsp Smoked Paprika
1 Tsp Turmeric
1 Tsp Fresh Ground Black Pepper
1 1/2 Tsp salt
1 dl / 1/2 cup olive oil
Set the oven for 180 C / 350 F
Wash, peel and cut the vegetable as directed
Measure the spices into a small bowl
Add the olive oil and mix until a smooth paste
Mix the spice paste into the vegetables
Put the mixture into an oven pan and set in the oven
Roast until the vegetable are done and tender, 45 min to an hour
Serve on a side of a protein dish.
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