250 g cauliflower noodles
300 g cherry tomatoes
200 g baby spinach
45 ml basil pesto
30 ml olive oil
salt and black pepper
2 garlic cloves
1/2 tsp chilli flakes — optional
buffalo mozzarella — or feta, optional
Preheat oven to 200C and roast tomatoes for 10 minutes.
Blanch the spinach by pouring boiling water over it, rinse with cold water.
Add olive oil to the pan and sauté the blanched spinach, garlic and chilli flakes.
Cook cauliflower noodles as per instruction on packet.
Add the roasted tomatoes, cooked cauliflower noodles and basil pesto (if you are adding the buffalo mozzarella you would also add this now) and stir to combine.
Article written by: Food24
Photo credit: Food24