John Myers
Ingredients for 4 servings:
- 1 cauliflower
- 8 pinches of nutmeg
- 50 g almond(s), blanched
- 30 g oat flakes, wholegrain
- 10 g flaxseed
- 2 rosemary sprigs
- 1 tbsp walnut oil for frying
- 8 tbsp walnut oil
- 1 tsp paprika powder
- 1 tsp turmeric
- 1 tsp, sautéed garam masala
- 1 tsp, sautéed marjoram, dried
- 1 tsp, leveled salt
- ¼ tsp pepper
- 400 g skyr or yogurt
- ½ lemon(s), juice
- 1 tsp, leveled seasoning mix (snack salt) or similar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
To stabilize the cauliflower, cut the stalk into thumb-thick slices. Roughly chop the almonds and roast them in a pan with oats, flaxseed, and rosemary sprigs in 1 tablespoon of oil until golden brown. Preheat the oven to 200°C (top/bottom heat). Grate the nutmeg over both sides of the cauliflower. For the marinade, mix the oil and spices and brush the cauliflower slices on both sides. Place the slices on a baking sheet lined with baking paper and place in the oven on the middle rack. After 10 minutes, the cauliflower will still have a bite; after 15 minutes, it will be soft. During the cooking time, make a dip with skyr, lemon juice, and snack salt. Serve the cauliflower slices with the nut mixture and dip, and enjoy. For 4 servings, one serving has 350 kcal.
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