ROASTED CAULIFLOWER WITH CORN & CINNAMON TOMATO SAUCE - VIDEO RECIPE


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"