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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

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