Seasoned Vegetables & Cauliflower Rice - 243 Calories per serve

Serves: 6 (243 Calories per serve)

Preparation Time: 15 minutes.

Seasoned Vegetables & Cauliflower Rice - 243 Calories per serve

INGREDIENTS

850g Parsnip - 493 calories

300g Carrots - 100 calories

620g Cauliflower - 149 calories

200g Small red onions - 60 calories

600g Red Capsicum - 150 calories

300g Bok Choy - 57 calories

Olive oil spray - 30 calories

MARINADE

1 tablespoon Red Wine Vinegar - 3 calories

1 tablespoon Olive Oil - 159 calories

1 teaspoon Sesame Oil - 41 calories

Juice and zest of 1/4 lime - 4 calories

1 teaspoon minced garlic - 3 calories

DRESSING

3 tablespoons low calorie Balsamic Dressing - 39 calories

1 tablespoon Macadamia Oil - 159 calories

1 teaspoon minced garlic - 3 calories

1 teaspoon 100% Maple syrup - 12 calories

Sea Salt Flakes

METHOD

• Preheat oven 180o
• Prepare vegetables in pieces that will cook at the approximately same time in an oven (except cauliflower). The Bok Choy and celery with be cooked in foil.
• Mix Marinade ingredients in a large bowl and toss vegetable pieces (except celery and Bok Choy)
• Place on baking paper on large oven trays and place in oven
• On a sheet of foil, lightly sprayed with olive oil place celery. Lightly spray celery and season with salt and pepper. Seal tightly adding extra layer of foil if needed.
• Repeat foil process for the Bok Choy and place celery and Bok Choy in oven.
• Process Cauliflower in food processor and place in microwave proof bowl fitted with a lid. Microwave 6 minutes on high just before serving roasted vegetables. Place on oven tray.
• Cook vegetable until well roasted.
• Prepare dressing and drizzle over vegetables once plated.
• Sprinkle with extra sea salt flakes if desired.