February 6, 2022 / Lyn Jones / 0 Comments
Serves 4-5
Ingredients
- 1 head medium sized cauliflower, cut into small florets
- ⅓ cup finely diced onion
- 1 Tabs Minced Garlic
- 3 tsp Extra Virgin Olive Oil
- 2 Tabs paprika
- ½ tsp chili powder
- 1¼ tsp salt
- ½ tsp ground black pepper
Optional – 1 tsp ground cumin
- Preheat oven to 180°C (or 160°C fan-forced).
- In a large bowl combine: the olive oil, garlic, cauliflower & onion. Toss cauli through mix until evenly coated.
- In a small bowl, combine the remaining dry spices. Sprinkle the spices on the cauliflower, toss until evenly coated.
- Transfer to a baking sheet, bake for approximately 15 minutes.
TIP: For crispy cauliflower, you can grill on high for 2-3 minutes.
February 6, 2022 / Lyn Jones / 0 Comments
Serves 4
Ingredients
- 2 Tab Extra Virgin Olive Oil
- 1 thick carrot, peeled & sliced into ½ cm circles
- 1 large zucchini, washed & sliced into ½ cm circles
- 2 large sweet potatoes, peeled & sliced into ½ cm circles
- 1 tsp each of salt & pepper, or to taste*
*Tip – you can also add beetroot or root vegetables of your choice. Why not try adding some of your favourite spices to the salt & pepper mix for different flavour options.
- Preheat oven to 180°C (or 160°C for fan forced oven).
- Place Goliath baking paper on a baking tray and layer sliced vegetables on sheet, making sure not to overlap. Brush vegetables with olive oil and sprinkle with salt and pepper.
- Bake for 15 minutes, then flip chips and bake for 15 minutes or until crisp and browned.
- Let cool, then store in an airtight container for up to 3 days.
TIP: Serve with your favorite dip or Greek yogurt.