Cook time: 35 minutes
couple, family
This is a vegetable-packed Green Dinner Table favourite.
Equipment
You will need a baking tray and a mixing bowl for this dish.
TIPS
*Spring onions are a shared ingredient. Use half for this dish.
Preheat oven to 210 degrees Celsius.
Cut the cauliflower into bite-sized florets. Place in a bowl and pour over the marinade.
Wash the coriander then pick the leaves. Finely chop the stalk and add to the cauliflower, set aside the leaves.
Peel the carrot and cut it into matchsticks.
Thinly slice the chilli.
Thinly slice the spring onions.
Using a slotted spoon, remove the cauliflower from the marinade and place it on a baking tray. Keep the marinade.
Roast the cauliflower for 15 minutes, until fully cooked, a little burn or dark brown is what you want.
Cut the bread down the middle and quickly toast in the oven.
Add the cauliflower then top with pickled cabbage and carrot. Pour over any marinade from the bowl then dollop with Sriracha mayo.
Finish with coriander leaves, spring onion and chilli.
Dig in!
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!
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