Cauliflower rice and chili carrot sticks with hummus
This combination makes a perfect light lunch or dinner, and it doesn’t take too much time to make. While the carrots are frying in the oven, the rest of the meal can be prepared, and everything will be done and warm to serve at the same time. During the summer it usually feels nice to enjoy some lighter meals that don’t call for a nap afterwards since there is a lot going on. Also, it’s good to be able to make a dinner with only a few, cheap ingredients that you can get in any type of store.
Cauliflower rice and carrot fries with hummus (2 people):
- 2 large (organic) carrots
- 1 cauliflower
- 1 zucchini/courgette/squash
- Hummus (here made with lemon oil and fresh basil)
- Chili oil & lemon oil (the best is from Oliviers & Co)
- Himalaya salt, pepper, paprika
Carrot sticks and hummus:
Preheat the oven to 200 degrees. Slice the carrots in thin pieces. Spread them out on a baking tray and drizzle with chili oil, salt and pepper. Bake them in the oven for about 20 minutes on the hot air function. In the meantime, make the yummi hummus. Hummus is easy to spice up in different ways, and this one was a combination of lemon oil and basil which was really tasty in combination with the carrot sticks.
Cauliflower rice with zucchini:
Slice the zucchini into small squares. Wok them in some good olive oil or coconut oil and sprinkle with paprika, salt and pepper. For the cauliflower rice, wash and divide the cauliflower into smaller pieces before you put it into the food processor and run it until it resembles a rice texture. Afterwards, bring it to a pan and add some water and spices of your choice. Mix it all together into a lovely dish and enjoy your meal!
The carrot sticks can definitely also be enjoyed as a snack on it’s own with any type of dip – for example our tasty baba ganoush?