Cauli cloud
Ingredients
- 500 g Marie Thumas Apéro Cauliflower Dip
- 1500g Cauliflower, cut into florets
- 100 ml olive oil
- 50 g hazelnuts or almonds toasted and chopped
- 50 ml pomegranate molasses
- Spices: turmeric, cumin, cinnamon, chilli powder, curry, salt & pepper
- Fresh mint
Preparation
- Cut into florets. Mix Spices with olive oil and let it sit for a minute. Mix the florets with the oil-seasoning mixture, preheat the oven and spread the marinated florets out on a tray, bake at 220 degrees for 10-12 minutes.
- Prepare the Cauliflower Dip as described in package.
- Take a large plate and spread the Cauliflower Dip. Plate up the florets on top, drizzle with the chopped hazelnuts/almonds, fresh mint leaves and the pomegranate molasses and lime juice/ quarters.
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