Leah Itsines the Australian cook, best-selling author and renowned food blogger has collaborated with the world-famous Maille Mustard to craft a collection of nourishing plant-based recipes that can be effortlessly created at home using Maille’s versatile kitchen cupboard staples.  

The new collection of plant-based recipes are packed full of flavour and are make perfect meals for autumn and winter. 

SERVES: 2

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES 

Ingredients: 

• 1⁄2 cup basmati rice, cooked 
• 1⁄2 head cauliflower
• 1 small tomato, quartered
• 1 red onion, sliced 
• 1⁄2 cucumber, sliced
• 1 small handful lettuce 

Dressing for veg: 

• 2 tsp Maille Dijon mustard 
• 2-3 tbsp olive oil
• Salt and pepper
• Lemon, to taste 
• 1⁄2 cup panko breadcrumbs 
• Fresh parsley 

Directions:

1. Preheat the oven to 180 degrees celsius. 
2. In a small bowl, add all ingredients under ‘dressing for cauliflower’ and mix well. Add cauliflower florets into a small mixing bowl and coat with dressing. Ensure it is coated well. 
3. Pour onto a lined baking tray and place into the oven for 30 minutes, giving it a shake every now and again. 
4. To serve, add rice, salad ingredients and drizzle with olive oil, lemon and salt. Mix well. 
5. Add cauliflower into the bowl and serve.

Discover more plant-based recipes by Leah Itsines and Maille’s expert mustard sommeliers at maille.com.au. You can download the complete recipe e-book and also attend a virtual cooking class with Leah for seven of the recipes, where she will guide you through each one step-by-step.

Check out https://maille.com.au for more.

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