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  • Clearing out the fridge on the weekend before our fresh
    5 days ago by brownpapernutrition Clearing out the fridge on the weekend before our fresh produce arrived for the week and pulled together I think one of the most random, but loveliest grazing boards for lunch that I’ve done in a while! SPECIAL shout out to the gorgeous sorrel leaves which came from our garden though, super chuffed to have grown so much in our own backyard this year - has made us so happy as a little family doing that. Also garden time is SO therapeutic - I'm obsessed. Going to list all the ingredients on the board for you below with the brands

SMOKY BAKED CAULIFLOWER WITH GUACAMOLE

GF : DF : SF : V

Serves 4 as a side / perfect snack with drinks 

Smoky cauliflower:

1 head of cauliflower (800g)

⅓ cup olive oil

2 tbsp sweet paprika

1 tbsp smoky paprika

Zesty guacamole:

2 avocado

Juice of 2 limes plus 1/2 teaspoon lime zest

pinch dried chilli flakes

1 asian shallot, white part only, finely sliced (optional)

sea salt and black pepper

Preheat oven to 180C. Toss Cauliflower in olive oil, sweet and smoky paprika and a good pinch of sea salt. Arrange onto lined baking tray and roast for 25-30 minutes. Cook for the lesser duration if you like your cauliflower to maintain a bit of crunch. Whilst cauliflower is cooking make the guac by mashing together all ingredients in a bowl. Once cauliflower is cooked, pop it into a large serving platter and serve with zesty guac.

Category

Snacks

Tags
BAKEDCAULIFLOWERRECIPES, CAULIFLOWERROAST, MEXICANCAULIFLOWER, SMOKYBAKEDCAULIFLOWER
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