Cajun Roasted Cauliflower with Avocado Coleslaw Pesto
Cajun Roasted Cauliflower with Avocado Coleslaw Pesto
Cajun cuisine is sometimes referred to as a “rustic cuisine”, meaning that it is based on locally available ingredients and preparation is relatively simple. This dish is both easy to prepare and presents beautifully. The baked Cajun batter with the cauliflower is such an enjoyable combination.
Servings
Prep time
Cook time
Recipe
Ingredients
- ¼ cup rice flour
- 1 tbsp Cajun spice
- ½ tsp vegetable stock powder
- ¼ cup plant-based milk
- ¼ cauliflower, cut into bite-sized florets
- 1 small clove garlic, finely chopped
- ½ carrot, grated
- 1 cup finely shredded kale
- 1 cup finely shredded white cabbage
- ½ cup finely shredded red cabbage
- ¼ avocado, chopped
- 1 cup coriander leaves, roughly chopped
- ½ red chilli, finely sliced (optional)
- Juice ½ lime
- Sprigs coriander, to serve
Method
- Heat oven to 200°C and line baking tray with greaseproof paper.
- Place rice flour, Cajun spice and stock powder in bowl and whisk together well. Add milk and whisk to make batter, then set aside.
- Place cauliflower florets into batter and mix well to coat completely. Place florets onto lined baking tray, ensuring that none of the pieces are touching each other. Bake for 15–20 mins or until cauliflower is crisp and golden brown.
- For coleslaw, place garlic, carrot, kale, cabbage and avocado chunks into bowl. Add chopped coriander and chilli. Squeeze in lime juice. Massage avocado into salad and mix well.
- To serve, place salad onto board or platter and top with baked Cajun cauliflower.
- Finish with fresh coriander leaves and serve.
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