No cook book is complete without cauliflower. It’s no wonder that its versatility makes it such a popular vegetable.

Roasted cauliflower and coconut-lime sauce


  • ½ pack of Pulled Oats® Nude
  • 2–3 cm fresh ginger
  • 1 large cauliflower
  • oil
  • 2 dl coconut milk
  • ½ bunch of fresh coriander
  • ½ lime (juiced)
  • 1 tsp fish sauce
  • 1 tbsp honey or maple syrup
  • Salt
  • Coconut flakes


  1. Preheat oven to 200°C.
  2. Cut the cauliflower into half a centimetre slices and spread them on a baking tray. Mix the Pulled Oats® with grated ginger and a little oil. Place on the baking tray with the cauliflower.
  3. Bake for 15 minutes. Allow to cool.
  4. Stir all the sauce ingredients together and pour the sauce over the cauliflower and Pulled Oats®.
  5. Leave to rest in the fridge for a while. Garnish with the roasted coconut flakes.

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