Nutrition balance score
Good
Glycemic Index
36
Low
Glycemic Load
10
Low
Nutrition per serving
Calories404.6 kcal (20%)
Total Fat31.6 g (45%)
Carbs26.6 g (10%)
Sugars7.3 g (8%)
Protein8.2 g (16%)
Sodium652.8 mg (33%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Cook the cauliflower:
Bring a pot of salted water to a boil.
Add the cauliflower florets and cook until al dente, about 10 minutes.
Drain and set aside.
Step 2
Roast the pepper:
Halve the red pepper, remove the seeds and stem.
Roast in the oven or in a covered pan on the stovetop until the skin blackens.
Peel the skin while still warm and slice into strips.
Step 3
Sauté the leek:
Heat olive oil in a pan over medium heat.
Add the leek rings and sauté until softened.
Step 4
Roast the chickpeas:
In a separate pan, lightly roast the chickpeas with your preferred spices (optional: add a pinch of chili powder).
Step 5
Blend the cauliflower:
Add most of the cooked cauliflower to the pan with the leeks.
Add heavy cream, salt, and turmeric.
Blend until smooth.
Step 6
Assemble and Serve:
Spread the blended cauliflower mixture onto a serving plate.
Top with the remaining cauliflower florets, roasted pepper strips, and roasted chickpeas.
Garnish with fresh parsley (or cilantro).
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