Sriracha roasted cauliflower bites with lemon greens and spicy yogurt dip
Serves: 4
Cooking time: 40 minutes
Ingredients
- 1 of our Kallo Organic Sriracha stock cubes
- 2 tbsp olive oil
- ½ tsp garlic powder
- 1 large cauliflower, broken into small florets
- 200g tenderstem broccoli
- 150g mange tout
- 150g sugar snaps
- ½ lemon, juiced
- 200g dairy-free yogurt
- 1 tsp sriracha sauce
- 2 spring onions, finely sliced
- 2 tbsp flaked almonds, toasted
How to make
- Preheat the oven to 200c/180c fan/gas mark 6.
- Crumble the stock cube into the oil and mash with the back of a teaspoon to form a thin paste then stir in the garlic granules and some black pepper. Toss the cauliflower in the oil then spread out on one large or 2 medium sized baking trays lined with baking paper.
- Roast in the oven for 25-30 minutes until soft and charred at the edges.
- Meanwhile steam the broccoli, mange tout and sugar snaps for 3-4 minutes and squeeze over the lemon juice.
- Mix the yogurt, sriracha and some black pepper and serve alongside the cauliflower and veg and garnish with the spring onions and almonds.
Sriracha roasted cauliflower bites with lemon greens and spicy yogurt dip
Serves: 4
Cooking time: 40 minutes
Ingredients
- 1 of our Kallo Organic Sriracha stock cubes
- 2 tbsp olive oil
- ½ tsp garlic powder
- 1 large cauliflower, broken into small florets
- 200g tenderstem broccoli
- 150g mange tout
- 150g sugar snaps
- ½ lemon, juiced
- 200g dairy-free yogurt
- 1 tsp sriracha sauce
- 2 spring onions, finely sliced
- 2 tbsp flaked almonds, toasted
How to make
- Preheat the oven to 200c/180c fan/gas mark 6.
- Crumble the stock cube into the oil and mash with the back of a teaspoon to form a thin paste then stir in the garlic granules and some black pepper. Toss the cauliflower in the oil then spread out on one large or 2 medium sized baking trays lined with baking paper.
- Roast in the oven for 25-30 minutes until soft and charred at the edges.
- Meanwhile steam the broccoli, mange tout and sugar snaps for 3-4 minutes and squeeze over the lemon juice.
- Mix the yogurt, sriracha and some black pepper and serve alongside the cauliflower and veg and garnish with the spring onions and almonds.