Roasted Cabbage and Cauliflower







A recipe allowed in a / / / / / / diet.

Roasted veggies are sublime! Try using cabbage leaves filled with cauliflower florets and topped with cherry tomatoes, some greenies, and more cabbage, this time shredded. You’ll end up with the perfect crunchy and smoky vegan dish, or with a sublime side dish, for that matter. Don’t skip the spicing step.

Nutritional Chart

Calories: 38 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 2 g
  • 1 g
  • 7 g

Ingredients Needed for Roasted Cabbage and Cauliflower

5 cabbage leaves (red and/or white)
10 cauliflower florets
1-2 teaspoons paprika
parsley, chopped
coriander, chopped
1-2 ounces baby spinach
2 ounces red cabbage, shredded
2 ounces white cabbage, shredded
olive oil
2 spring onions, chopped
5 cherry tomatoes, quartered

How to Make Roasted Cabbage and Cauliflower

  1. Line a baking tray with parchment paper and place the cabbage leaves on it.
  2. Fill each one with cauliflower florets and season them with pepper, paprika, salt, chopped parsley, and chopped coriander.
  3. Top with baby spinach and shredded cabbage (red and white), sprinkle with olive oil, then bake for 20 minutes at 180ºC/360ºF.
  4. Remove from oven and keep topping with the spring onions and cherry tomatoes.
  5. Cover with aluminum foil and bake for 10 minutes more at 180ºC/360ºF.

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