Ride Natty Ride Casserole With Potatoes
ribbontea
People: 1
55 min

Ingredients

6 leaf
Basil
4
Bay Leaf
1
Carrot
0.25
Cauliflower
4 tbsp
Flax Seeds
2 tbsp
Grapeseed Oil
2 tbsp
Lemon
9 grams
Nutritional Yeast
0.75
Onion
2 tsp
Oregano
1 tbsp
Parsley
80 grams
Potatoes
0.75 tsp
Rosemary
2 tsp
Thyme

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Prep

  1. Peel and cut your potatoes. All ingredients should have a similar size and shape.
  2. Wash and cut your cauliflower so that they all have a similar size and shape.
  3. Finely chop your basil, carrot, onion and parsley.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat grapeseed oil in a pan and add carrot and onion, bay leaf, oregano, rosemary and thyme and fry at lower temperature for several minutes.
  2. Turn up the heat to medium and add Cauliflower and Potatoes to your pan and fry for 15 minutes.
  3. Preheat your oven to 200°C (400°F).
  4. Add lemon to your pan and mix.
  5. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Remove bay leaf from your dish.
  2. Spread your ingredients evenly into a casserole dish.
  3. Cover your casserole dish with aluminum foil and bake in the oven at 200°C (400°F) for 30 minutes or until top is golden brown. Uncover for the last 10 minutes.
  4. Add Basil, Flax Seeds, Nutritional Yeast and Parsley on top.