Gluten free*
Low Histamine
Vegan
400 g cauliflower
90 g carrot
1 clove garlic
1 tbs extra virgin olive oil
1/4 tsp salt
½ tsp turmeric
1 tbs pumpkin seeds
1. Add chopped cauliflower, carrot and garlic to a roasting pan along with the olive oil, turmeric and salt and pop into a preheated oven (200°C)
2. Cook for about 50min until the cauliflower starts to caramelise, then let cool.
3. Place all the contents of the pan - including the oil, into a blender and whiz until nice and smooth, adding more olive oil if required.
4. Serve with a sprinkle of pumpkin seeds and vegie sticks.
*This recipe is also gluten free assuming ingredient packet labels have been checked and are gluten free.
Recipe adapted from 'the histamine friendly kitchen'
