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Cheesy cauli bake with garlic bread & fresh garden salad recipe

Cheesy cauli bake with garlic bread & fresh garden salad

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Ingredients

Cauliflower

  • 1 Cauliflower
  • 2 tsps Olive oil

Garlic bread

  • 1 bunch Parsley
  • 4 cloves Garlic
  • 2 Bread roll
  • 2 tsps Olive oil

Sauce

  • 1 Carrot
  • 2 tsps Olive oil
  • 50 grams Tomato paste
  • 2 tsps Italian herbs
  • 400 grams Crushed tomatoes
  • 2 tsps Honey

Cheese

  • 70 grams Parmesan cheese
  • 50 grams Mozzarella cheese

Salad

  • 1 Beetroot
  • 120 grams Baby spinach
  • 2 tsps Balsamic vinegar

Instructions

Roast cauliflower

  • Preheat oven to 230°C (or 210°C fan bake). Cut cauliflower into small florets. Season with salt and pepper and toss with the oil in a baking dish. Bake on the upper rack for 20-25 mins, until browned.

Make garlic bread

  • Finely chop the parsley. Peel and mince the garlic. Tear the rolls into chunks. Add half of the garlic and the parsley to a large bowl with the oil, and whisk to combine. Toss to coat bread. Place on a lined oven tray and when the cauliflower is halfway through cooking, bake in the oven on the bottom rack for 8-10 mins, until golden brown.

Make sauce

  • Grate carrot. Heat the oil in a frying pan on medium-high heat. Cook the remaining garlic and carrot for 2 mins, until softened. Add tomato paste and Italian herbs and cook for 1 min, until fragrant. Add tomatoes, honey and a pinch of salt, then bring to a boil. Simmer sauce for about 5 mins, until thickened. Optional: blend the sauce to a smooth consistency, add a splash of water if needed. Season to taste with salt and pepper.

Bake cheese

  • Grate parmesan and dice the mozzarella into 1 cm cubes. Remove cauliflower from the oven and pour over tomato sauce. Sprinkle over parmesan and mozzarella. Return to oven and bake for 3-4 mins, until cheese is melted.

Make salad

  • Meanwhile, peel and grate beetroot and toss in a bowl with spinach and balsamic vinegar. Season to taste with salt and pepper.

To serve

  • Divide the cheesy cauli bake between plates, and serve with garlic bread & fresh garden salad on the side.

Nutrition

Calories: 857kcal | Carbohydrates: 134g | Protein: 29g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 1760mg | Potassium: 1271mg | Fiber: 12g | Sugar: 15g | Calcium: 444mg | Iron: 5mg