Cauliflower rice stir fry with roasted beetroot, orange, hazelnuts and Apetina Original Deep

Preheat the oven at 225 degrees Celsius. Peel the beetroots and cut in 4 x 4 centimeter pieces. Remove the skin of the red onions and cut each of them in 4 parts.

Mix 3 tablespoons of olive oil with the honey, lemon juice, ras el hanout, salt and pepper to taste. Mix the beetroots with the red onion and two thirds of the dressing. Spread in an even layer on a large roasting tray. Top with the Apetina Deep Drawn Slice, dress with the remaining dressing and roast in 20-25 minutes until golden brown and the vegetables are cooked through.

In the meanwhile, remove the skin of the orange and cut the flesh into thin wedges. Set aside. Preheat a wok on low to middle-high heat. Roast the hazelnuts until they start to color, around 5 minutes. Coarsely chop and set aside.

Cut the head of cauliflower in half. Coarsly chop one half, both the top and the stem, and blitz in a food processor until the size of rice. Set aside. Cut the other half in small florets, throw away the stem. Mix with 1 tablespoon of olive oil, salt and pepper. Add the cauliflower florets the final 10 minutes to the roasting tray.

Preheat the wok with the remaining tablespoon of olive oil. Stir fry the cauliflower rice with salt and pepper to taste, around 5 minutes. Remove the vegetables from the oven and set the Apetina Deep Drawn Slice aside. Loosely break the Apetina Deep Drawn Slice in big chunks. Divide the baby spinach over 2 plates and top with the cauliflower rice and roasted vegetables. Garnish with the orange, Apetina Deep Drawn Slice and hazelnuts.