Does my daily sodium intake really matter? What are the guidelines? What’s wrong with sodium?
You may have been told by your healthcare practitioner that you have to limit your sodium intake or you may have read somewhere that you should be careful while adding salt in your meals. This recipe is a good example in which there is no added salt, and you just use spices or natural flavours from food to get a tasty and healthy meal.
Sliced roasted cauliflower with creamy mushrooms
1 large cauliflower
3 medium-sized portobello mushrooms (or 8-9 brown button mushrooms)
1 tbsp sesame paste
1 tbsp nut milk
fresh parsley with stems
½ tsp garam masala
freshly grated ginger (1 thin slice)
a pinch of cayenne pepper
extra virgin olive oil
For the green hummus:
1 medium-sized courgette
150 g cooked chickpeas
1 tsp sesame paste
juice of 1 lemon
mixed seeds to garnish
Take off the largest leaves from the cauliflower (you can use them for a vegetable stock), and slice it: depends on its size, but you should be able to make at least 2 big slices from the middle of the cauliflower. With the other parts, make smaller pieces and serve as side vegetables. Prepare an oven dish or baking tray: put a little bit of olive oil in the bottom to be sure that the cauliflower won’t stick to the dish/tray. Then, place the large slices in the tray, together with the remaining smaller pieces of cauliflower. Add some garam masala and roast at 180°C for approx. 20 min. Check it from time to time to be sure that your vegetables are not burning.
In the meantime heat a small amount of olive oil in a pan, and add the chopped shallot. After a couple of minutes add the finely chopped mushrooms, and stir for approx. 5 min. Turn off the heat, but leave the pan where it is. Add the finely chopped parsley stems (approx. 1 tsp, when chopped), a pinch of cayenne pepper, some garam masala, the sesame paste, freshly grated ginger, and nut milk (or 1 tbsp of water): mix well until you don’t have a creamy sauce with the mushrooms. Place the slice of cauliflower on a plate: cover it with the mushrooms and some fresh parsley. Add on the side a dollop of green hummus, and sprinkle with toasted mixed seeds. Serve the remaining roasted cauliflower with some extra hummus.
To make the green hummus: roast the courgette for 4-5 min. (or cook it in a pan for approx. the same time), and allow it to cool down. Blend the chickpeas, with some lemon juice, the courgette, and a little bit of water if you need it. When you have a creamy mixture, add the sesame paste and mix well with a spoon.