Energie: 317 kcal
Eiweiß: 8,62 g
Kohlenhydrate: 12,8 g
Fett: 24,7 g
Davon gesättigte Fettsäuren: 3,5 g
ungesättigte Fettsäuren: 21,2 g
WALNUT MEAT | |
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1 | small head cauliflower, chopped* |
1 cup | California walnut pieces, chopped |
2 tbsp | extra virgin olive oil, divided |
cup | minced sweet onion |
2 tsp | minced garlic |
tsp | minced fresh ginger |
1 | Thai chili (or medium sized jalapeño), stemmed, seeded and minced |
cup | water |
cup | tomato paste |
cup | golden raisins |
tsp | teaspoons chili powder |
2 tsp | garam masala |
1 tsp | ground cumin |
1 tbsp | garlic oil |
1 tsp | kosher salt, to taste |
YOGURT RAITA | |
1 cup | Greek style yogurt (2%) |
cup | cucumber, finely diced |
cup | California walnuts, toasted and ground |
1 tbsp | fresh mint, chopped |
1 tbsp | fresh cilantro, chopped |
Lime juice and zest to taste | |
Sea Salt and Pepper to taste |
1. Preheat oven to 475ºF. Coat cauliflower with 1 tablespoon olive oil. Place on a baking sheet and roast for 25 to 30 minutes or until lightly browned
2. Reduce oven temperature to 350ºF and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
3. Heat remaining olive oil in a large skillet over medium-high heat. Add onion and sauté for 5 minutes or until lightly browned. Add garlic, ginger and chile cook for 2 minutes more. Stir in water, tomato paste, golden raisins chili powder, garam masala, cumin, and salt; cook until mixture is thick and excess water has cooked off. Stir in cauliflower mixture and garlic oil. Cook for 3 minutes to let the flavors blend. Optional: Cauliflower mixture may be ground in a food processor so that it resembles the texture of ground meat.
4. Remove from heat and serve in butter lettuce wraps or Roti flatbread. Top with a dollop of the yogurt raita and microgreens.