THIS RECIPE USES
MULTIGRAIN RYE CRISPBREAD
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Ryvita topped with a roast cauliflower salad and hummus
Preparation Time: 35 minutes
Number of Servings: 1
Recipe by Ryvita
Energy (kj)
1980
529
Energy (kcal)
473
124
Fat
29.6
7.9
of which Saturates
4.1
1.1
Carbohydrates
29.6
7.9
of which Sugars
10.0
2.7
Fibre
13.4
3.6
Protein
15.6
4.2
Sodium
566mg
151mg
PER 100G
PER SERVING
INGREDIENTS
150g finely chopped cauliflower
100g finely chopped red capsicum
1 teaspoon olive oil
½ teaspoon ground turmeric
1 tablespoon finely chopped curly parsley
1/3 cup (80g) Yumi’s hummus
2 Ryvita Multigrain crispbreads
1 tablespoon pepitas
METHOD
- Preheat oven 200C degrees
- Put the chopped cauliflower into a bowl with capsicum, olive oil and turmeric. Stir to coat, season with sea-salt and freshly ground black pepper; transfer to a baking tray. Roast in the oven for 30 minutes or until a little crispy. Remove from oven; sprinkle with parsley.
- Spread hummus over two crispbreads, top with the roast cauliflower mixture and sprinkle with pepitas.
- The roasted cauliflower can be pre-prepared & stored in an air tight container in the fridge for up to 2 days.