Turn cauliflower into a stunning salad with a creamy curry dressing.
Roasted Carrot and Cauliflower
Ingredients
4 large carrots, peeled and each diagonally sliced into 3
1 cauliflower cut into florets
Olive oil spray
2 teaspoons cumin seeds
Salt, to season
Method
Place the carrot and cauliflower onto 2 lined trays. Spray with oil then sprinkle with cumin seeds and a little salt. Bake in a hot oven 200°C for 20-25 minutes or until tender
Dressing
Ingredients
1/2 cup ZoOSh Just Got Laid Free Range Egg Mayo
1 tablespoon sweet chilli sauce
1 teaspoon spicy curry powder, or to taste
1 birds eye chilli, finely chopped
1 cup coriander
Method
Combine the mayo with the chilli sauce, curry powder and chilli, thin with a little milk if necessary
Place the vegetables onto a serving platter then drizzle with the mayo, sprinkle over the coriander and serve immediately
