georgian

Bazhe Walnut Garlic Sauce With Roasted Cauliflower And Herbs

This roasted dish pairs cauliflower florets with walnuts, garlic and white wine vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Vegan Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

17 g Protein

29 g Carbohydrates

56 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

284g cauliflower florets 71 kcal
67g walnuts 438 kcal
9g garlic 13 kcal
11g white wine vinegar 9 kcal
12g sunflower oil 106 kcal
11g cilantro 4 kcal
0.89 tsp (2g) ground coriander 6 kcal
2g salt 0 kcal
0.44 tsp (1g) black pepper 2 kcal
80g water 0 kcal

Cooking instructions

cauliflower floretssunflower oilsaltblack pepper
Roast cauliflower: toss florets with sunflower oil, salt, and black pepper; roast at 425F (220C) for 18-22 minutes, turning once.
walnutsgarlicwhite wine vinegarground coriandersaltblack pepperwater
Make bazhe: blend walnuts with garlic, vinegar, water, and ground coriander until creamy; season with salt and pepper.
cilantro
Stir chopped cilantro into the sauce.
cauliflower floretswalnuts
Spread half the walnut sauce on a plate and mound roasted cauliflower on top.
cauliflower floretssunflower oil
Spoon remaining sauce over cauliflower and finish with a light drizzle of sunflower oil if desired.
Serve warm or room temperature.