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Exotic Spiced Guinea Fowl with Black Garlic and Roasted Cauliflower
Exotic Spiced Guinea Fowl with Black Garlic and Roasted Cauliflower

Exotic Spiced Guinea Fowl with Black Garlic and Roasted Cauliflower
A sophisticated dish featuring guinea fowl with the unique flavor of black garlic, complemented by roasted cauliflower.
Exotic Spiced Guinea Fowl with Black Garlic and Roasted Cauliflower

To provide a balanced meal with sufficient protein and complex carbohydrates, supporting energy needs for cycle training.

Ingredients:
1
Servings
  • 1
    item
     guinea fowl
  • 3
    clove
     black garlic
  • 300
    g
     cauliflower
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 5
    g
     thyme
  • 1
    tsp
     sea salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Exotic Spiced Guinea Fowl with Black Garlic and Roasted Cauliflower
Instructions:
  1. Preheat the oven to 180°C.
  2. Rub the guinea fowl with olive oil, salt, and pepper.
  3. Stuff the cavity with black garlic and thyme.
  4. Place the guinea fowl in a roasting pan and roast for 60 minutes.
  5. Cut the cauliflower into florets and toss with olive oil, salt, and pepper.
  6. Add the cauliflower to the roasting pan for the last 30 minutes of cooking.
  7. Remove the guinea fowl from the oven and let it rest for 10 minutes.
  8. Squeeze lemon juice over the roasted cauliflower before serving.
Nutrition Per Serving 1700 g Per 100g
Energy 1444 kcal 85 kcal
Protein 120 g 7.1 g
Fibre 10 g 0.6 g
Salt 2 g 0.1 g
Sugar 5 g 0.3 g
Carbohydrates 30 g 1.8 g
Fat 100 g 5.9 g
  • 1
    item
     guinea fowl
  • 3
    clove
     black garlic
  • 300
    g
     cauliflower
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 5
    g
     thyme
  • 1
    tsp
     sea salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Rub the guinea fowl with olive oil, salt, and pepper.

Stuff the cavity with black garlic and thyme.

Place the guinea fowl in a roasting pan and roast for 60 minutes.

Cut the cauliflower into florets and toss with olive oil, salt, and pepper.

Add the cauliflower to the roasting pan for the last 30 minutes of cooking.

Remove the guinea fowl from the oven and let it rest for 10 minutes.

Squeeze lemon juice over the roasted cauliflower before serving.

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