Spinach Pesto

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Ingredients

4 servings

8
1
1/4
200 g Pita breads
Cauliflower
Red cabbage
Pickles 75 g
2 TBL sp
2 TBL sp
3 TBL sp
2 tea sp
2 tea sp
1 tea sp
200 g Breadcrumbs
Oil
Peanut butter
Soy sauce
Paprika powder
Cumin
Turmeric
Hummus

Tip

If your cauliflower is large, double the sauce batch

Prep

10 min

1. Cut cauliflower into small florets
2. Cut red cabbage into thin slices
3. Cut pickles into slices
4. Preheat oven to 200°C

Cook

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 at 200°C

Add pita breads next to the cauliflower bites on the tray

~5 min at 220°C

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