Roasted cauliflower with gem squash & spinach puree

The measures below are for 2-3 servings of this deliciously healthy recipe.

For the Roasted Cauliflower

• Slice a head of cauliflower vertically
• Place the cauliflower slices flat on a baking tray
• Sprinkle with a generous amount of pink himalayan salt
• Roast in the oven at 160 degrees, until crispy

For the Gemsquash and Spinach Puree topping

• Boil two gem squash whole
  • Once cooked, scrape out inside (including the pips) and place in blender with 40g of fresh baby spinach
  • Add small amounts of organic unsweetened plant milk until desired texture & consistency is achieved
  • Season with himalayan salt and black pepper to taste
  • Non vegans: add dollop of organic unsalted butter

May 2020

Day 53: COVID-19 Lockdown

By Chantal Du Chenne, the Health Coach and owner operator of the DripBar.