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.