A Mexican Feast
Spicy Roasted Cauliflower, Zucchini and Black Bean Saute, Guacamole, Rainbow Salad and Homemade Pickled Jalapenos and Chili Sauce!
For the cauliflower: Mix chopped cauliflower, oil and Mexican spice mix (choose one without additives or gluten) in a roasting dish and cook 200C for 20-ish minutes.
Zucchini & Black Beans: Saute red onion in oil, once well cooked add garlic and sliced zucchini. Add shredded kale, cilantro/coriander, tomato pasata or paste. Season with salt and whatever herbs and spices you like (paprika, oregano, chili, etc).
Rainbow Salad: Shredded red cabbage Grated carrot Grated beetroot/beets Chopped green onions Cilantro/coriander
Guacamole: Mashed avocado Lime juice Salt & pepper Tomatoes (or capsicum/bell pepper)
We made pickled jalapenos and chili sauce in Autumn to use for nights like these in the middle of Winter. I also served fresh homemade yogurt on the side.....
Enjoy - N x