Creamy Cauliflower Bake and Red Cabbage
If you love cauliflower then you’ll love this creamy but light roasted dish with fragrant and vibrant red cabbage. Best served hot and include some extra cheese for an added indulgence. Delicious and colourful!
Ingredients
Red Cabbage
- 2 Spring Onions
- 1 Handful Chopped Coriander
- ½ Head Red Cabbage
- 1 Lime
- Salt
Cauliflower Bake
- 1 large Cauliflower
- 1 Cup Spinach Shredded
- 200g Small Sweet Tomatoes
- 2 Cloves Garlic
- 400g Ricotta Cheese
- 50g Feta Cheese
- 3 tsp Sweet Paprika
- Salt
- Ground Pepper
- Celery Salt
Instructions
- Preheat the oven to 180 Celsius
- Slice the red cabbage into thin strips and place into a large bowl
- Squeeze the juice of the lime onto the red cabbage and add a large pinch of salt and half of the coriander
- Wash the cauliflower, remove the outer leaves and place these to one side
- Cut the cauliflower into small florets and keep the inner leaves and stem, place the florets into a large ovenproof dish and place the leaves and stem into a pan of water and bring to the boil
- Place the ricotta, paprika, salt and pepper into the dish and mix well so that the cauliflower is evenly covered
- Once the cauliflower leaves and stems are softened enough to easily prod with a fork, remove from heat, drain, and dry
- Spread the leaves, tomatoes and spinach around the cauliflower dish. Carefully take the stem and cut into bite sized chunks and spread around the dish. Crumble the feta on the surface along with a sprinkling of celery salt. This can be baked for a further 25-30minutes.
- Once baked, remove from the oven and serve with the red cabbage. Garnish with the rest of the coriander and slices of spring onion