My original plan for dinner tonight was to have a side salad to accompany my leftover mini lasagne. However, I used all the spinach making my lunch this morning and had to come up with another side dish idea using what was in the fridge. Hence, a spicy butternut squash and cauliflower combo with capers. The saltiness of the capers and sweetness of the butternut squash add a nice balancing taste to the spice of the chilli oil.
Spicy roasted cauliflower and butternut squash
Ingredients
2 tsp chilli oil
Half head cauliflower
1/3 butternut squash
1 tbsp capers
Sea salt
Cajun seasoning
Method
Chop up cauliflower and butternut squash. Toss in oil, capers, salt and seasoning. Roast on oven tray for about 30 minutes until soft and cooked.
Weight watchers points - 1 (from the oil)
No comments:
Post a Comment