Prep
10 mins
Cooking
30 mins
Serves 2
Beetroot
Serves: 2
½ Cauliflower
1/2 Lime juice
2 tsp Olive Oil
Pinch Salt
1/4 tsp Ground Cumin
¼ tsp Ground Coriander
¼ tsp Turmeric
1 tsp Brown Sugar
For the beetroot paccheri sauce:
1 bag Florette beetroot
3 cloves of garlic
1/2 red onion or two shallots
1/2 tsp chilli flakes
1 tbs creme fraiche or sour cream (or coconut yoghurt to make it vegan!)
1/2 lemon
Olive Oil
Salt + pepper to season
Florette mixed or crispy salad, your choice!