Whole Roasted Cauliflower with Za'atar and Split Pea Purée
52 min 1 serving 450 kcal · 26 g proteinLevel: Expert
The nutritionist's note
Blanching before roasting cooks the cauliflower's core: without this step, the outside burns before the inside is tender. Split peas supply the protein cauliflower lacks.
Ingredients
1 serving
- cauliflower400 g
- split peas90 g
- za'atar8 g
- olive oil14 g
- lemon juice12 ml
Method
- 1
Blanch the whole cauliflower for 8 minutes in salted boiling water.
- 2
Drain, brush with oil and za'atar, then roast for 30 minutes at 200 °C.
- 3
Cook the split peas for 30 minutes and blend with a little cooking water.
- 4
Set the whole cauliflower on the purée and finish with the lemon juice.
Nutrition facts
per serving
| Energy | 450 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 50 g |
| Fat | 17 g |
| Fibre | 20 g |
| Iron | 6 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- legumes
- sesame
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