Saturday, 9 January 2016

Recipe: Mediterranean Roasted Cauliflower

By Chris R. 

We rarely go out on New Year’s Eve, preferring to remain at home to watch over the animals should there be fireworks or any other disturbance which may cause a bush fire. This gave us a great opportunity to make a tasty vegan meal for some of our visiting volunteers. We trialed a Mediterranean roasted cauliflower.  It was served with vegan sausages and salads – delicious, light and easy for a hot summers night!

Mediterranean Roasted Cauliflower

-One whole cauliflower, green outer leaves and stem removed
-One tin of crushed tomatoes
-2 tbsp vegetable oil
-2 tspn crushed garlic
-¼ cup red wine
-Two large sprigs of fresh basil
-¼ cup of chopped fresh parsley
-Black pepper to taste

-Mix the olive oil and garlic into a paste and coat the washed cauli with the mix.  
-Place in an oven tray and pour over red wine.  
-Cover the tray with foil, bake for one and half hours on 180 degrees C.
-Remove from oven, pour over tinned tomatoes, scrunch up the fresh basil and scatter over.  Add black pepper to taste.  
-Cover and bake for a further 30 minutes.
-Uncover cauli, bake for ten minutes until top golden.
-Garnish with chopped fresh parsley.

No comments:

Post a Comment