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Baked cauliflower and zucchini with coconut-carrot sauce and light arugula and cherry tomato salad

Asia

Baked cauliflower and zucchini with coconut-carrot sauce and light arugula and cherry tomato salad

Easy to cook

20 minutes

900 grams

For a group

Per 100 g of the dish: 67.1 kcal, 2.7g protein | 3.7g fat | 5.8g carbohydrates.

The pan-Asian dish is suitable for a vegan menu. Coconut-carrot sauce gives this dish an unusual bright taste.

Ivan Melnikov, Head Chef of Yacht Chief

The Yacht Chief menu uses only the freshest ingredients from trusted suppliers. You will definitely appreciate the taste and freshness of the prepared dish!

Chef's Carrot Sauce with Coconut Cream 150g

Accuracy in following the recipe, temperature regime, and product handling is the key to the benchmark quality of dishes from Yacht Chief.

Preheat the oven to 200°C. Cut the zucchini into small slices and place in a bowl.

Separate the cauliflower into florets and place in a bowl with the zucchini.

Heat coconut oil in a saucepan, add curry and onion powder, add miso paste, stir thoroughly and heat for 1 minute over low heat. Remove from heat, place the mixture of coconut oil with miso paste and spices in a bowl with the zucchini and cauliflower, pepper and stir. Wipe the saucepan with a napkin and save.

Cover a baking sheet with parchment, place vegetables on it and bake in a preheated oven for 10 minutes.

Tear the arugula coarsely into a bowl with your hands. Cut the cherry tomatoes in half, place in a bowl with the arugula, drizzle with olive oil, add salt to taste and stir.

Pour carrot sauce into the saucepan in which the spice mixture with coconut oil and miso paste was heated and heat, stirring, for 1 minute over medium heat.

Place the roasted vegetables on plates, top with carrot sauce and serve with arugula and cherry tomato salad.

When developing the recipes, Yacht Chief takes into account the conditions of cooking on a yacht. Most of our dishes require only a stovetop and a standard set of kitchen tools.