Baked cauliflower with Jerusalem artichoke

Votes: 4

Photo of the dish: Kana Okada

Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 185, total fat 8 G., saturated fats 1 G., proteins 5 G., carbohydrates 28 G., fiber 5 G., cholesterol 0 mg, sodium 184 mg, sugar 14 G.

A side dish recipe made with roasted cauliflower and Jerusalem artichokes, flavored with cumin and cayenne pepper.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 head of cauliflower, separated into florets
500 g Jerusalem artichoke, peeled and cut into 2.5 cm cubes
1 tbsp cumin, toasted and ground
1/2 tsp cayenne pepper
Finely chopped chives, for sprinkling
Olive oil
Salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cauliflower, Jerusalem artichoke, chives, ground cayenne pepper, chili pepper, cumin

Cooking the dish according to the recipe:

Turn on the oven and preheat to 190 C.
In a large bowl, toss cauliflower and Jerusalem artichoke with olive oil and salt.

Combine cumin and cayenne pepper in a small bowl and add to the vegetables. Mix thoroughly.
Place the vegetables in a single layer on a baking sheet. Place in the oven and bake for 40-50 minutes, until tender. Stir halfway through cooking to ensure even browning on all sides.
Transfer the vegetables to a serving platter and sprinkle with chives. Serve the baked cauliflower with Jerusalem artichoke hot.

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