[Australian] How to cook Braised greens with roasted cauliflower, ricotta and mint
Ingredients
- 300 g cauliflower, cut into small florets
- 2 tbsp extra-virgin olive oil
- 1¼ tbsp baharat (see Note)
- salt and black pepper, to taste
- 400 g (1 bunch) rainbow chard (see Note), well washed and drained
- 250 g sweet potato, cut into 2 cm pieces
- 1 small red onion, finely chopped
- 1 cob corn, kernels removed
- 2 cloves garlic, crushed
- 80 ml (⅓ cup) vegetable stock or water
- 80 g fresh ricotta, to serve
- ¼ cup mint leaves, torn, plus extra to serve
Directions
