Oven-baked cauliflower with mozzarella crumble
The roasted cauliflower has a nice bite because it's roasted. The World Spice Blend - Vadouvan gives the cauliflower a flavorful layer of herbs. This dish is low in carbs.
An easy vegetarian meal: oven-baked cauliflower with mozzarella crumble and pomegranate. The World Spice Blend - Vadouvan on the roasted cauliflower gives it a spicy, slightly sweet, and smoky flavor. The fresh pomegranate seeds and the rich, creamy flavor of the mozzarella crumble make this dish perfectly balanced—delicious! Prefer a bit more carbs in your dinner? Then add baby potatoes to this oven dish!
Preparation
Preheat the oven to 200°C (400°F). Remove the cauliflower leaves and cut the cauliflower into 1 cm thick slices. Place these on a baking sheet lined with parchment paper and drizzle with 1 tbsp of olive oil and World Spice Blend - Vadouvan herbs.
Remove the green part of the carrots, leaving about 2 cm. Then peel the carrots and halve them lengthwise. Peel and slice the onion into 5 mm thick half-rings. Place the carrots and onion on the baking sheet with the cauliflower, drizzle with the remaining olive oil, and season with a pinch of pepper. Place the baking sheet in the preheated oven for 30 minutes, or until the vegetables are tender.
In the meantime, crumble the mozzarella and store in the refrigerator until use.
Remove the cauliflower from the oven and divide the mozzarella and pomegranate seeds over it.
Variatietip
Voeg krieltjes toe wanneer het gerecht koolhydraten mag bevatten. Kook deze 5 minuten tot beetgaar en bak deze vervolgens in een pan voor 5 minuten tot goudbruin en voeg hier naar smaak een sufje peper toe.
Ingredients
- 1 bloemkool
- 2 el olijfolie
- 2 el World Spice Blend - Vadouvan
- 500 g bospeen
- 1 ui
- snufje peper
- 200 g mozzarella
- 100 g granaatappelpitten
