Pestonudeln mit Spinat

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Zutaten

4 Portionen

8
1
1/4
200 g Pita breads
Blumenkohl
Rotkohl
Pickles 75 g
2 EL
2 EL
3 EL
2 TL
2 TL
1 TL
200 g Breadcrumbs
Oil
Erdnussbutter
Sojasauce
Paprikapulver
Kreuzkümmel
Kurkuma
Hummus

Tip

If your cauliflower is large, double the sauce batch

Vorbereitung

10 min

1. Blumenkohl in kleine Röschen schneiden
2. Rotkohl in dünne Streifen schneiden
3. Cut pickles into slices
4. Backofen auf 200°C vorheizen

Kochen

40 min

In a bowl, mix peanut butter, oil, soy sauce, paprika powder, cumin, and turmeric

it should form a sauce that easily sticks to the cauliflower, not too thick, not too runny. Coat the cauliflower florets in the sauce, until fully coated, then coat them in the breadcrumbs ~5 min

Spread coated cauliflower florets on a tray and bake

~30 min auf 200°C

Add pita breads next to the cauliflower bites on the tray

~5 min auf 220°C

Serve pita breads with hummus, red cabbage, pickles and cauliflower bites