COOKING TIME: 45 MINUTES
INGREDIENTS
PROTEIN/CARB
100g (31⁄2oz) fresh sweetcorn
MAIN VEG
1⁄2 cauli ower, halved
1 tablespoon olive oil
1 teaspoon lemon juice
1⁄4 teaspoon salt
SAUCE
1 tablespoon olive oil
1⁄2 shallot, nely chopped
1 garlic clove, nely chopped
200g (7oz) canned chopped tomatoes 1 teaspoon brown sugar
1⁄4 teaspoon salt
1 teaspoon ground cinnamon
TOPPING
a sprinkle of fresh at-leaf parsley
METHOD
MAIN VEG
Preheat the oven to 200°C (400°F)/gas mark 6. Place the cauli ower on a baking tray (sheet) lined with baking paper, drizzle with oil and lemon juice and sprinkle with salt and bake in the oven for 30 minutes. Meanwhile, make the sauce (see below).
Using tongs, transfer the cauli ower to a frying pan (skillet), cut-side down. Add the corn, pour over the sauce and cook, covered, for a further 15 minutes.
SAUCE
Heat the olive oil in a pan over a medium heat and sauté
the shallot and garlic until transparent but not burned. Add 100ml (31⁄2 oz) water, along with the tomato sauce, sugar, salt and ground cinnamon, then stir well, cover with a lid and let simmer for 30 minutes.
ASSEMBLING
Spoon the sauce onto a plate and lay the cauli ower on top. Scatter over the fresh parsley and serve.
Recipe from "Vegan Love: Create quick, easy, everyday meals with a veg + a protein + a sauce + a topping"
