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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cauliflower
- 1 potato (peeled and chopped into small pieces)
- 3 onions (roughly chopped)
- 4 tsp. sunflower oil
- 7 Tbsp. Greek style yoghurt
- 2 tsp. harissa paste
- salt
- 1/2 tsp. ground cumin
- 1/4 tsp. chilli flakes
- black pepper
- flat bread (Roasted garlic)
- fresh coriander (chopped)
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Directions
- Preheat the oven to 200c or 180c (fan).
- Start by chopping up the potato into 1cm pieces and add to a saucepan with the half cauliflower, chopped into small florets. Cover with boiling water and cook for five minutes. Drain and leave to one side.
- Next make the marinade for the cauliflower by mixing 3 tbsp of the yoghurt with the harissa paste and ¼ tsp of salt in a bowl. Roughly chop one of the onions, and add to a roasting tray with the cauliflower, potato and marinade, with two teaspoons of sunflower oil. Roast in the oven for 30 minutes.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg1% |
Sodium370mg15% |
Potassium670mg19% |
Protein6g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber5g20% |
Sugars7g |
Vitamin A6% |
Vitamin C90% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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