- Serves 6
- Prep Time 15
- Cook Time 45
- Difficulty Medium
- 1 Vegie Delights™ Vegie Roast
- 1 tbs olive oil
- 1 tbs fresh rosemary, finely chopped
- 1 whole garlic bulb, sliced in half across the middle
- 1 cup salt reduced vegetable stock
- 1 cup water
- 1 head cauliflower, cut into florets
- 4 tbs lemon juice (approximately 1 lemon)
- 1/2 bunch mint
- 60g capers
- 2 bunches steamed broccolini
- Black pepper to taste
- Preheat oven to 160°C. Remove Vegie Delights™ Vegie Roast from packaging, drizzle with olive oil, then sprinkle all over with rosemary.
- Pour vegetable stock and water into a small roasting dish, place mint in the middle of dish, followed by garlic bulb, cut side upward.
- Rest Vegie Roast on top of cut garlic and place in oven to cook for 45 minutes.
- Whilst roasting, steam cauliflower until soft, then blend with lemon juice and season with salt and black pepper. Cover and set aside to keep warm.
- Once roast is cooked, remove from oven. Remove mint leaves from stems, and squeeze garlic cloves from one half of the garlic bulb. Add mint leaves and garlic cloves to a blender with the stock from the roasting dish, 50g capers and 1/3 cup cauliflower puree to thicken it. Blend 30-45 seconds to form the jus.
- Spread the cauliflower mash over a serving platter, slice Vegie Roast and lay onto the cauliflower, drizzle with caper jus, sprinkle with remaining capers and serve with steamed broccolini.
Per serve
Energy (kJ)
414
- Energy (Cal)
99
Protein (g)
16
Fat (g)
7
- Saturated Fat (g)
1
Carbohydrate (g)
15
- Sugars (g)
7
Dietary Fibre (g)
4
Sodium (mg)
648
Potassium (mg)
278
Iron (mg)
3
Calcium (mg)
32