Ingredients
- ( 400 grams) Bassa raw
- ( 20 florrets) Raw cauliflower
- ( 2 tsp) Paprika
- ( 1/2 tsp) Ground black pepper
- ( 1 cup) Reduced-fat (2%) Greek yoghurt, unflavoured
- ( 4 tbsp) Tahini (sesame seed pulp)
- ( 1/3 cup) Lemon juice
- ( 1/2 bunch) Fresh coriander
- ( 4 tbsp) Olive oil
Baked cauliflower with tahini sauce & baked fish
Serves 4Time 45 minsSeafood dish with a zesty sauce
Fat - total
28g
40%
Fat - saturated
5g
21%
Salt
227mg
10%
Protein
26g
53%
Carbs
11g
4%
Sugar
4g
4%
Energy
1677kJ
19%
% based on an adult’s recommended daily intake
Ingredients
- ( 400 grams) Bassa raw
- ( 20 florrets) Raw cauliflower
- ( 2 tsp) Paprika
- ( 1/2 tsp) Ground black pepper
- ( 1 cup) Reduced-fat (2%) Greek yoghurt, unflavoured
- ( 4 tbsp) Tahini (sesame seed pulp)
- ( 1/3 cup) Lemon juice
- ( 1/2 bunch) Fresh coriander
- ( 4 tbsp) Olive oil
Method
- Preheat oven to 180 degrees Celsius (C).
- Cut the cauliflower into florets (individual branches) and place in a bowl. Add half the oil, and the paprika and pepper. Mix and then place evenly on a baking tray. Bake for 20 minutes.
- For the sauce, combine the yoghurt, tahini, and lemon juice. Stir to combine.
- When the cauliflower is cooked, allow to cool, then add the coriander leaves on top of the cauliflower.
- Put pepper on the fish.
- Heat the remaining oil in a pan, and fry the fish.
- To serve, place the yoghurt and tahini sauce on the plate, put the cauliflower on top, and serve with the fish.
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