412 kcal
40 min.
Recipe for Cauliflower in tomato sauce with millet groats and kale
0 reviews
NaN g
412 kcal
1 kcal
412.3
15.1g
14.1g
59.9g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Tomatoes Whole Peeled, canned0.5× portion (200 g)
- Cauliflower, fresh or frozen2.5× floret (125 g)
- Millet groats4× tablespoon (60 g)
- Curly kale, fresh or frozen1× handful (20 g)
- Oil1× tablespoon (10 g)
- Garlic1× clove (5 g)
- Salt2× pinch (1 g)
- Cumin1× pinch (1 g)
- Pepper, black1× pinch (1 g)
- Pepper, cayenne, ground1× pinch (1 g)
- Oregano, dried, ground0.5× pinch (1 g)
How to make Cauliflower in tomato sauce with millet groats and kale
1. Place the tomatoes, oil, chopped garlic, salt, pepper and oregano. Cover and boil for about 15 minutes.
2. Boil the cauliflower florets in a separate pan.
3. Transfer the cauliflower to the pan with the tomatoes, add the remaining seasoning, stir and boil for another minute.
4. Wash the groats in a pot, then add 2/3 glass of water and a pinch of salt and bring to the boil. Boil the groats for around 15 min until soft.
5. Add the chopped kale leaves to the groats and boil under cover for another 3 minutes.
6. Transfer the groats and kale to a plate and pour over the sauce with cauliflower.
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