Roasted Cauliflower with Protein Mayo

Colored cauliflower, Egg, Onion, Coconut cream, Olive oil, Water, Mustard (without sugar), Apple cider vinegar, Dill, Sea salt, Turmeric, Paprika, Dried garlic

Break cauliflower (600 g) into small florets and slice onion (120 g) into half-rings. Mix coconut cream (120 g) with half of the olive oil (30 g), salt (4 g), mustard (10 g), turmeric (3 g), paprika (3 g), and dried garlic (2 g). Toss the cauliflower and onion in this mixture and transfer everything into a baking dish.Roast at 180°C for about 30 minutes, until the cauliflower becomes tender and the edges begin to turn golden. If you like, stir the vegetables once halfway through baking.While the vegetables roast, make the protein mayo. Put boiled eggs (150 g), the remaining mustard (10 g), natural vinegar (15 g), the remaining olive oil (30 g), water (45 g), and salt (4 g) into a blender cup. Blend until the sauce becomes smooth and thick.Serve the roasted cauliflower warm with the protein mayo spooned over the top or on the side. Sprinkle with dill (10 g) before serving for a fresher finish.

Break cauliflower (600 g) into small florets and slice onion (120 g) into half-rings. Mix coconut cream (120 g) with half of the olive oil (30 g), salt (4 g), mustard (10 g), turmeric (3 g), paprika (3 g), and dried garlic (2 g). Toss the cauliflower and onion in this mixture and transfer everything into a baking dish.

Roast at 180°C for about 30 minutes, until the cauliflower becomes tender and the edges begin to turn golden. If you like, stir the vegetables once halfway through baking.

While the vegetables roast, make the protein mayo. Put boiled eggs (150 g), the remaining mustard (10 g), natural vinegar (15 g), the remaining olive oil (30 g), water (45 g), and salt (4 g) into a blender cup. Blend until the sauce becomes smooth and thick.

Serve the roasted cauliflower warm with the protein mayo spooned over the top or on the side. Sprinkle with dill (10 g) before serving for a fresher finish.