Garnish recipe from baked cauliflower and Jerusalem artichoke tubers, with cumin and cayenne pepper. Nutrition value per serving: (total 4 – 6) Calories 185, total fat 8 g, saturated fat 1 g, protein 5 g., carbohydrates 28 g., fiber 5 g., cholesterol 0 mg., sodium 184 мг., сахар 14 г. 
Photo of the dish:Cana Okada Time: 1 hour. 10 min. Difficulty: Easy Servings: 4 – 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 head of cauliflower, sorted into inflorescences
- 500 gr. Jerusalem artichoke, peel and cut 2.5 cm. into cubes
- 1 tbsp. l cumin, fry and grind
- 1/2 tsp cayenne pepper
- Chopped chives, for sprinkling
- Olive oil
- Salt
Recipes with similar ingredients: cauliflower, Jerusalem artichoke, chives, ground cayenne pepper, chili pepper, cumin
Recipe preparation:
- Turn on the oven and heat to 190 C.
- Stir in a large bowl of cauliflower and Jerusalem artichoke with olive oil and salt.
- Stir in a small bowl cumin with cayenne pepper and add to vegetables. Mix thoroughly with vegetables.
- Put vegetables in one layer on a baking sheet. Put in the wind bake and bake for 40-50 minutes, until cooked. In the middle mix until the vegetables are browned evenly with all sides.
- Transfer vegetables to a serving dish and sprinkle with chives. Serve baked cauliflower with Jerusalem artichoke hot.
