Free Healthy Recipe - Carrot, Cauliflower and Coconut Bake

Dairy free, Gluten free, Low carbohydrate, Low GI, Wheat Free

Here's a vegan dish that everyone will enjoy this winter. It's delicious served with a peanut sauce or, if you can't go past meat as an accompaniment to some grilled lamb or chicken. It's a bit outside the box, but that's always fun.

Ingredients
400 grams cauliflower, steamed
1 lemon zested
1 tbsp ginger, grated
160 ml coconut milk
400 grams carrots, steamed
100 grams ground almonds
½ cup coriander leaf, chopped
Method

Preheat the oven to 190 degrees Celsius.
Lightly grease a pyrex or glass baking dish.

Place the cauliflower, half the ginger, half the lemon zest, seasoning and half the coconut cream in a food processor. Remove and stir through 50 grams of almond meal. Remove from the processor into a bowl.
Place the carrots, half the ginger, half the lemon zest, seasoning and half the coconut cream in a food processor. Remove and stir through 50 grams of almond meal and chopped coriander. Remove from the food processor into another bowl.
Dot a layer of the carrot mixture across the base of the dish then a layer of cauliflower. Continue layering the mixture until you've used it all up.
Cover with foil and bake for 15 minutes. Remove the foil and bake for a further 20 minutes
Remove from the oven and serve with steamed greens and peanut sauce (see recipe list).

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 35 mins
Ready in: 50 mins


Suitable for:
Dinner, Side Dish
See also:
Peanut Sauce
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Nutritional Information - Per Serve
Kj 1206 kj
Calories 288 kcal
Fat 22.4 g
Saturated Fat 8.2 g
Total Carbohydrate 10 g
Total Protein 8.8 g
Fibre 7.6 g


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