Spinach Pesto

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Ingredients

8 sandwiches

1/2
230 g Cauliflower
Pineapple (canned) 4 TBL sp
3 tea sp
1 tea sp
1 tea sp Mayonnaise
Curry powder
Paprika powder
Turmeric

Prep

5 min

1. Preheat oven to 200°C
2. Cut cauliflower into small florets
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.

Cook

25 min

Spread cauliflower over an baking tray

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

Roast cauliflower

~20 min at 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