Transfer the cauliflower to a platter and sprinkle with the lemon zest. Stir the lemon juice and vinegar into the salsa verde and season with salt and pepper. Spoon the sauce on the cauliflower ...

About this recipe A plant-based twist on the beloved Camarones Roca, these tacos feature crispy, deep-fried cauliflower ...

Low-fat and high-protein prawns pair wonderfully with a fresh salsa and cauliflower couscous. Each serving provides 165 kcal, 17g protein, 10.5g carbohydrate (of which 8.5g sugars), 5g fat (of ...

Some dishes simply strike the perfect chords. The moment I tasted this Shrimp with Coconut Cauliflower Rice and Mango Salsa, ...

1. Preheat the oven to 180°C. Toss the cauliflower, oil, lemon juice and taco seasoning. Place on a baking tray and roast for 20 minutes, tossing once. 2. To make the salsa macha, heat the oil in a ...

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Transfer to an airtight container and refrigerate until ready to use, or up to 2 days. Preheat the oven to 200 °C. Line a baking sheet with parchment paper. Spread the cauliflower over the sheet and ...

Add the nutritional yeast, turmeric, kala namak, and black pepper and mix until well combined and the cauliflower has turned yellow. Add more kala namak, to taste. Let sit for 5 minutes for any ...

Preheat oven to 400 degrees. Put the cauliflower in a large pot of boiling salted water, and blanch for 2 to 3 minutes, or until just tender when pierced. Drain the cauliflower, and set on a ...

Flip and redistribute in a single layer, and then bake for another 10 to 15 minutes, or until the cauliflower is fork-tender and might be beginning to char on the edges. Meanwhile, warm the corn ...

Be careful not to let it discolour. 2 Crush half the lettuce into a powder using a mortar and pestle. Retain the other half in crispy whole pieces. 3 Cauliflower purée Over medium heat, boil the ...