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
Ingredients
-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
Method
-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.
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