Cauliflower and Carrot Snack with Garlic

An appetizer of baked cauliflower and carrots with garlic is an easy-to-prepare, light, healthy and tasty breakfast and snack dish.

Servings: 1

Cook: 1 hour 10 mins

Ingredients

• Carrots – 900 g
• Cauliflower – 420 g
• Garlic – 4-5 cloves
• Olive oil – 5-6 tbsp
• Lemon juice – 1-1.5 tbsp (to taste)
• Cold boiled water (if necessary) – 4-7 tbsp
• Ground cayenne pepper – 0.25 teaspoon (to taste)
• Ground coriander – 1 teaspoon (to taste)
• Salt to taste
• Ground black pepper – to taste

For the filling (optional):

• Sesame seeds – 3 pinches
• Corn / wheat chips – 100-150 g (to taste)

Directions

1. Disassemble the cauliflower into large inflorescences, removing the head.
   Peel and cut the carrots into small pieces 3-5 cm long and about 1 cm wide.

   

2. Line a baking sheet with baking paper. Place the carrots and cabbage on a baking sheet. Wrap the cloves of garlic, without peeling, in a piece of foil and also send to a baking sheet.

   

3. Drizzle vegetables with 2 tablespoon. tablespoons of olive oil, salt and pepper to taste.
4. Place the baking sheet with vegetables in the oven and bake for 40-50 minutes, until soft. Check the readiness of vegetables by piercing the largest pieces with a fork. If the garlic and cabbage are cooked before the carrots, remove them to a plate and continue baking the carrots until the slices are tender inside.
5. Peel the baked garlic. Place the garlic, cauliflower, and carrots in a deep bowl. Add 2-3 tablespoon. tablespoons of olive oil, 1 tablespoon. a spoonful of lemon juice and 3-4 tablespoon. tablespoons of cold boiled water.
6. Grind the mixture with an immersion blender until pureed. In the process of grinding, if necessary, add a little more water (2-3 tablespoons), adjusting the thickness of the mixture to your liking.
7. Season to taste with salt, ground cayenne pepper, and coriander and, if necessary, a little more lemon juice. Mix thoroughly.
8. To serve, place the appetizer in a deep plate. With the back of a tablespoon, make small indentations on the surface, forming an arbitrary pattern.
   Drizzle a snack with 1 tbsp of olive oil and sprinkle with 2-3 pinches of sesame seeds.

   

9. The cauliflower and carrot appetizer can be served warm or chilled and can be used as a spread on a sandwich or a thick dip for dipping fresh vegetables or crispy chips. You can make vegetable rolls by greasing a sheet of pita bread with a snack and wrapping slices of vegetables such as cucumbers, tomatoes, or bell peppers in it.

Bon Appetit!