Vegie Roast with Cauliflower Steaks and Pumpkin Mash
Prep
15 min
Cook
30 min
Serves
6
Skill
Vegetarian
Prep
15 min
Cook
30 min
Serves
6
Skill
Try a 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
- 800g Japanese or kent pumpkin, skin removed and cut into small chunks
- 1/4 cup extra virgin olive oil
- 1 Vegie Delights™ Vegie Roast
- 1 small head cauliflower, sliced into 2cm thick steaks
- 1 tsp sweet paprika
- 1/4 cup reduced salt vegetable stock
- 1/4 cup water
- 1 large red onion, peeled and sliced into eighths
- 1 tbs capers
- 1 tbs parsley, finely chopped
- 1 tbs dill, finely chopped
- 3 tbs almonds, roughly chopped
- Black pepper
Nutrition per serving
1030 kJ
energy kj
20 g
protein
2 g
saturated fat
7 g
dietary fibre
24 g
carbohydrate
14 g
sugars
621 mg
sodium
Method
- Heat oven to 180°C and line 2 large baking trays with greaseproof paper.
- Arrange pumpkin on one tray, drizzle with 2 tbs olive oil and toss.
- Arrange cauliflower over the other tray, drizzle with remaining olive oil, sprinkle with sweet paprika, season with salt and black pepper and toss gently to coat.
- Place Vegie Delights™ Vegie Roast in a small baking dish, pour vegetable stock and water around the roast, add onion pieces and capers and place all trays in the oven to cook for 20 minutes.
- At 20 minutes, remove the pumpkin, whilst leaving the cauliflower and roast in to cook a further 10 minutes. Mash pumpkin by hand or puree in a blender, cover and set aside.
- Once all ingredients are cooked, slice the Vegie Roast and spread pumpkin puree over the base of a serving dish.
- Top the pumpkin with cauliflower steaks and Vegie Roast, spoon over the onions, capers and stock from the baking dish, sprinkle with parsley, dill and almonds. Season with black pepper and serve.
- 800g Japanese or kent pumpkin, skin removed and cut into small chunks
- 1/4 cup extra virgin olive oil
- 1 Vegie Delights™ Vegie Roast
- 1 small head cauliflower, sliced into 2cm thick steaks
- 1 tsp sweet paprika
- 1/4 cup reduced salt vegetable stock
- 1/4 cup water
- 1 large red onion, peeled and sliced into eighths
- 1 tbs capers
- 1 tbs parsley, finely chopped
- 1 tbs dill, finely chopped
- 3 tbs almonds, roughly chopped
- Black pepper
Nutrition per serving
1030 kJ
energy kj
20 g
protein
2 g
saturated fat
7 g
dietary fibre
24 g
carbohydrate
14 g
sugars
621 mg
sodium
- Heat oven to 180°C and line 2 large baking trays with greaseproof paper.
- Arrange pumpkin on one tray, drizzle with 2 tbs olive oil and toss.
- Arrange cauliflower over the other tray, drizzle with remaining olive oil, sprinkle with sweet paprika, season with salt and black pepper and toss gently to coat.
- Place Vegie Delights™ Vegie Roast in a small baking dish, pour vegetable stock and water around the roast, add onion pieces and capers and place all trays in the oven to cook for 20 minutes.
- At 20 minutes, remove the pumpkin, whilst leaving the cauliflower and roast in to cook a further 10 minutes. Mash pumpkin by hand or puree in a blender, cover and set aside.
- Once all ingredients are cooked, slice the Vegie Roast and spread pumpkin puree over the base of a serving dish.
- Top the pumpkin with cauliflower steaks and Vegie Roast, spoon over the onions, capers and stock from the baking dish, sprinkle with parsley, dill and almonds. Season with black pepper and serve.