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SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 20- 25 min

Pre­heat the oven to 200 ° C 1 Cut the cauliflow­ers into thick slices

2 large cauliflow­ers 15- 30 ml ( 1- 2 T) olive oil salt and freshly ground black pep­per


250 g ba­con bits 250 ml ( 1 c) coarse bread­crumbs 15 ml ( 1 T) but­ter 3 gar­lic cloves, finely chopped hand­ful of fresh pars­ley, finely chopped hand­ful of fresh basil, finely chopped 2 rounds feta cheese, crum­bled


6 large pota­toes 15 ml ( 1 T) but­ter 15 ml ( 1 T) lemon juice and ar­range on a bak­ing sheet Driz­zle with oil and sea­son with salt and pep­per Roast for 15 min­utes 2 Crum­ble Heat a pan and fry the ba­con un­til slightly crisp Add the bread­crumbs and stir- fry un­til golden Tip the mix­ture into a small mix­ing bowl, add the re­main­ing crum­ble ingredients and mix 3 Spread the crum­ble mix­ture over the cauliflower slices, in­crease the oven tem­per­a­ture to 230 ° C and bake for an­other 5- 10 min­utes 4 Mashed pota­toes Boil the pota­toes in wa­ter Re­move the skins and mash the pota­toes with the but­ter Sea­son with lemon juice and salt Serve with the cauliflower slices and ex­tra fresh herbs, if pre­ferred

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