Informations supplémentaires
30 min.
|
471 kcal
|
easy
|
|
Printable version
1. Boil the cauliflower
Place the whole cauliflower in a large saucepan with enough water to cover. Bring to a boil and cook about 5-6 minutes until slightly tender but still firm. Remove from the pot gently with tongs or serving utensils. Add the green peas to the water and cook for 2 minutes. Drain.
2. Setup
Thinly slice the radish. Coarsely chop the nuts. Mix the yogurt with the pesto in a bowl.
3. Prepare the salad
In a large bowl, mix the arugula with the radish, peas, walnuts and a little parmesan. Season with a drizzle of oil, salt and pepper when serving.
4. Cook the cauliflower
When the cauliflower is cooked, cut into slices of about 2 cm thick. Cover with the spices, a light drizzle of oil salt and pepper. Heat a skillet or a grill over high heat. Roast the cauliflower slices for about 2-4 minutes on each side until browned.
5. Plate your dish
Serve the cauliflower slices with the yogurt pesto, remaining parmesan and salad. Bon appétit!
1unitCauliflower
1unitBasil Pesto
1unitGreek Yogourt 2%
10gSpice Mix - All-Purpose
60gArugula
2unitRadishes
30gGrana Padano Cheese
45gWalnuts
100gGreen Peas
What you need
pot, strainer, pan, tongs, bowls
471 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
30g
10%
fat
34g
52%
cholesterol
10mg
3%
fiber
11g
44%
protein
20g
saturated
5g
25%
sodium
346mg
14%
sugar
10g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg