Pestonudeln mit Spinat

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Zutaten

8 sandwiches

1/2
230 g Cauliflower
Pineapple (canned) 4 TBL sp
3 TL
1 TL
1 tea sp Mayonnaise
Currypulver
Paprikapulver
Kurkuma

Vorbereitung

5 min

1. Backofen auf 200°C vorheizen
2. Blumenkohl in kleine Röschen schneiden
3. Cut pineapple into small cubes

Tip

As it’s a sandwich spread, it’s easier to eat the smaller you cut the cauliflower and pineapple. If you prefer larger parts the spread will remain more chunky.

Kochen

25 min

Spread cauliflower over an baking tray

sprinkle with olive oil, half of the curry powder, salt and pepper

Roast cauliflower

~20 Min auf 200°C

In a large bowl, mix the mayonnaise with the remaining curry powder, paprika powder and turmeric

Add roasted cauliflower and pineapple

mix, taste and add salt and pepper if needed