Cajun Roasted Cauliflower with Avocado Coleslaw Pesto - WellBeing Magazine

Ingredients

• ¼ cup rice flour
• 1 tbsp Cajun spice
• ½ tsp vegetable stock powder
• ¼ cup plant-based milk
• ¼ cauliflower, cut into bite-sized florets
• 1 small clove garlic, finely chopped
• ½ carrot, grated
• 1 cup finely shredded kale
• 1 cup finely shredded white cabbage
• ½ cup finely shredded red cabbage
• ¼ avocado, chopped
• 1 cup coriander leaves, roughly chopped
• ½ red chilli, finely sliced (optional)
• Juice ½ lime
• Sprigs coriander, to serve