Pimp up your plate with this sweet and savoury Pink Cauliflower.
The delicious combination of creamy cashew butter and sweet beetroot is very moreish!
– 1 Tbs Myprotein Cashew Butter
– 50g Cooked Beetroot
– 150g Cauliflower
1) Steam/bake your cauliflower (however you enjoy it!)
2) Using a hand blender or potato masher, pulp the beetroot until smooth.
3) Mix the blended beetroot and cashew butter together until evenly smooth.
4) Once cauliflower is cooked cover it with the beetroot cashew paste.
5) Serve with poached chicken breast or fish!
Calories – 168
Carbs – 18g
Fat – 8g
Protein – 7g
Sugar – 10g