Vegie Roast with Caper Mint Jus
Prep
15 min
Cook
45 min
Serves
6
Skill
Vegetarian
Prep
15 min
Cook
45 min
Serves
6
Skill
Celebrating thanksgiving in your household this year? Try a plant-based twist on the traditional meal with this Vegie Delights Vegie Roast with Cauliflower Steaks and Pumpkin Mash. Stacked with nutritious and filling vegetables your guests will be thankful that this is on the table.
Ingredients
- 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
Nutrition per serving
414 kJ
energy kj
16 g
protein
1 g
saturated fat
4 g
dietary fibre
15 g
carbohydrate
7 g
sugars
648 mg
sodium
Method
- 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.
- 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
Nutrition per serving
414 kJ
energy kj
16 g
protein
1 g
saturated fat
4 g
dietary fibre
15 g
carbohydrate
7 g
sugars
648 mg
sodium
- 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.