Roasted Cauliflower with Tomato-Coconut Sauce
25 min
Veggie
3022
For 2 Portions
400 g
tomato puree
240 g
chickpeas
200 ml
coconut milk
5 g
ginger
5 g
cilantro, fresh
1
shallot
1/2
cauliflower
1/2
lime
4 tbsp
olive oil
1 tsp
cumin, ground
1 tsp
paprika powder, sweet
1 clove(s)
garlic
1/2 tsp
turmeric
salt
pepper
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Wash cauliflower and cut into florets.