Small handful cauliflower
1 tsp of turmeric
1/2 tsp of cayenne pepper
Handful baby carrots
150g of red cabbage
150g of cavallo nero
1/2 tsp of chilli flakes
70g your choice of grain – we like brown rice and edamame beans
4 Itsu vegetable fusion gyoza
For the garnish
Itsu miso’easy dressing
Preheat your oven to 180ºc. With a little coconut oil, toss the cauliflower with the turmeric and cayenne pepper and pop onto one half of a baking tray. On the other half, add your baby carrots and season with salt and pepper and some more coconut oil. Bake for 20 minutes until golden and crispy at the edges.
In a pan, melt ½ tsp of coconut oil and gently fry your red cabbage with some black pepper. Remove and set aside. In the same pan, fry your cavallo nero with the chilli flakes.
In to the same pan, add the gyoza and cook for around 5 minutes until cooked through.
Heat your grains and then pop into your bowl. Add the red cabbage and cavallo nero. In the pan once more, melt 1 tsp of coconut oil Add the cauliflower and carrots to the bowl, followed by your gyoza.
Drizzle over the miso sauce and enjoy.