Roasted Cauliflower

I’ve yet to meet a child who does not like Roasted Cauliflower!
It’s worth a try if you struggle to feed your family vegetables.
Cheap as chips, minimum prep and maximum flavours.
Hope you like it!

Roasted Cauliflower
– 1 cauliflower head
– 1/3 cup coconut oil
– 1/2 – 1 teaspoon sea salt
– black pepper
– chili flakes

Directions
1. Pre heat the oven to 200C
2. Cut the cauliflower into 1cm slices.
3. Warm up the coconut oil. Mix with salt pepper and chili flakes and work into the cauliflower.
4. Spread the on an oven dish. Save the very small pieces.
5. Roast for 15min. Turn the large pieces over and add all the small pieces and roast for another 25 min.
6. They are ready when soft and slightly browned.
7. Enjoy!

 

TRANSKRIPT

Hi everyone, I hope you’re all well today. I’m going to make a cauliflower dish that everybody loves, kids, adults, everyone. I’ve yet to meet anyone who doesn’t like this. It’s super easy, and cauliflower is so cheap now. It’s only, you can get it for a pound. It’s a really good thing to make.

                              You might think, “Okay. She does a lot of vegetables. Her kids are used to it. They might even love it.” No. I’ve got very, very fussy kids, very fussy eaters, but they love this. Every time I serve it, they want more. If I make this whole thing for the whole family, for four people, they always want more. This is a fail-safe vegetable dish to make.

                              First, you preheat the oven to 200 degrees. For this dish, you need a cauliflower head, a whole one, and some coconut oil, salt, pepper. I’m also putting in a few chilli flakes, and that’s optional, but if I put a little bit in, the kids don’t mind it at all. You cut off all the leaves. You end up with just the head, and then we’re going to slice it. We want it maybe that thick. Can you see? Sort of a centimetre, I suppose that is. If it can sort of stay together then that’s really good. This one I’m not sure. Some of it might, but we’re going to use all of it, even the small parts.

                              In this I’m going to add between a half and one teaspoon of salt, and I always use Himalayan crystal salt, or sea salt, in between there, depending on how salty you like things. My kids are quite into their salt, so I used almost one teaspoon. Also, a little bit of black pepper, just a tiny bit, and I’m going to use a bit of chilli flakes, a quarter of a teaspoon. They normally don’t mind it, but if you’ve got kids who are quite sensitive to spicy foods, then maybe you don’t have to have that. I think it adds an extra little flavour to it.

                              The last thing you add is the coconut oil. I’m going to heat that up a little bit just to get it completely liquid. Pour it on, it’s between a third of a cup and a fourth of a cup, probably more like a third of a cup. Then just mix it all up, so all the pieces are covered in the oil, so all this lovely stuff gets going in. After 15, 16 minutes this is what they look like.

                              Basically, now it’s the time. They become a little bit brownish. I don’t know if it shows up on the camera. Then, just turn over. Is that turned over? Then, you add all your little pieces. Put that all in there, and it’s ready. Almost 40 minutes in the oven, completely soft and a little bit of colour. This is when you want to take it out of the oven. I love this stuff. It’s so yummy. Very hot, but very, very good.

                              I hope you get to make this, and this is a great way of getting the kids to eat Cauliflower, or adults that are a little bit not super happy with vegetables. It’s so good. It’s so easy, as well, so few ingredients. I hope you like this video and that you will come back next week for another one. Please like and subscribe, if you want to, and have a fabulous week. See you next time. Bye.

 

♥L

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
FOLLOW ME ON INSTAGRAM @lisagusto

 

 

Vegan Taco Bowl -Nut Free

 

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I never get bored of this super healthy NUT FREE Vegan almost Raw (bar the quinoa) TACO BOWL.
If I was told I could only have this meal for the rest of my life I would not be sad at all!!
It’s  full of taste, It’s clean and super easy do make, a requisite for me, as you might have noticed 🙂
Hope you like it!
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Vegan Taco Bowl Nut Free:
Serves 2
Ingredients:

– 1 cup sunflower seeds

– 1/2 cup sundried tomatoes

– 1 1/2 tablespoon olive oil

– 1/4 teaspoon chiliflakes

– 1/2 teaspoon cumin

– 1/4 teaspoon salt or less

serve with:

– Quinoa

– Romanie lettuce

– parsley on top

♥L

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
FOLLOW ME ON INSTAGRAM @lisagusto
FOLLOW ME ON TWITTER: https://twitter.com/lisagusto