Luke Mangan - Mojo Danks Street
Preheat oven to 220C.
Place cauliflower, stem-end down, on a board and cut 1cm-thick slices - some pieces will fall off as florets. Place in roasting pan & toss with chickpeas, oil and spice, then season, Roast for 20-25 minutes until tender and golden. Cool slightly, then transfer to a bowl & toss with herbs.
Meanwhile, heat the port in a small saucepan over medium heat until warm. Remove from heat, add currants, then soak for 10 minutes until plump. Drain.
To make yoghurt dressing, heat the wine in a small saucepan over low heat, until warm. Remove from heat and add the saffron, then stand for 15 minutes or until coloured. Strain the wine into a bowl, discarding saffron, then add the yoghurt, juice & mustard, and stir to combine.
Divide yoghurt dressing among plates and top with cauliflower salad, nuts and currants. Drizzle with extra oil, then serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 236 | ||
Calories from Fat: 54 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 342.1mg | 12 % | |
Potassium 422.6mg | 11 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 27.6g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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