CURRY BAKED CAULIFLOWER

Full of flavour, easy in the kitchen and easy on the pocket- baked veggies!
A warming winter staple to have in your fridge for a meal a snack.
This recipe can last days, ensuring you always have healthy food in the fridge ready to go!

Ingredients:

½ a large cauliflower
1 punnet of cherry tomatoes
1 medium eggplant
3 large Zucchinis
2 large red onions
2 Tablespoon Garam Marsala
2 Tablespoon Cumin
3/4 cup desiccated coconut
1 cup roasted capsicum in olive oil (easily purchased from a deli or organic store)
1 large red chilli (I removed the seeds)
2 large cloves of garlic
2 limes – juiced
Coriander- small bunch (to taste)
Coconut oil
Himalayan Salt

Method:

Pre-heat oven 180°degrees
Coat the bottom of your baking dish with coconut oil
Put tomatoes into baking dish
Chop remaining vegetables except the cauliflower, and place all vegetables into your baking dish.
Pour ½ a cup of water across veggies in your baking dish.
Sprinkle a heaped tablespoon of Garam marsala & Cumin + lightly sprinkle salt over the vegetables and stir until oil and spices cover veggies.
Place your cauliflower on top of your vegetables
Place garlic, chilli, coriander, coconut, ¾ cup roasted capsicum, lime juice, 1 x Tablespoon Cumin, 1 x Tablespoon Garam Marsala into a Nutri bullet or blender. Blend until smooth.
Spoon mixture over cauliflower- using all mixture.
Bake in the oven 180 for 1hr 15 mins. Oven times vary- it may take longer.

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Kylie McCarthy is registered with the Australian Traditional Medicine Society.
Provider number 27189.
Rebates are covered by Private Health Funds

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