​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!
  • 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
  • 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.