Baked Cauliflower With Peperonata Sauce

Serving size:

2 servings

Ingredients:

• 1 head of cauliflower

• 1 tbsp. yogurt from goat’s milk (or usual)

• 0.5 tsp smoked paprika

• 2 Bell peppers

• 2 cloves of garlic

• 0.5 tbsp. capers

• Half a bunch of cilantro

• Salt to taste

• Olive oil in a spray or 1 tbsp.

Nutritional info per serving:

• Calories – 175

• Fat – 2.6 grams

• Protein – 8.2 grams

• Carbohydrates – 32.5 grams

How to cook:

Preheat the oven to 200C/400F.

Cut the peppers into small strips and crush 2 cloves of garlic. Transfer to a baking tray.

Salt, season with a little oil and bake for 20-25 minutes until soft.

Boil a pot of water.

Cut the head of cauliflower in half and remove the leaves. Do not divide the head into florets if you want to serve the dish as main.

Cook the cauliflower in boiling water for 5 minutes.

Take the peppers with garlic out of the oven and put them into a blender. Combine with capers, yogurt, paprika and puree well.

Thickly cover cauliflower parts with pepper sauce put into the oven and bake for 10-15 minutes.

Serve with finely chopped cilantro and your favorite side dish or without.

Bon Appetit!