Tuesday, 13 January 2015

Creamy Baked Cauliflower and Broccoli with Basil & Tomato [v. 0.1]

Doing roasts without meat is a pretty fun challenge. The best part, I find, asides the awesome array of flavour, is the complete lack of preparation time and cleaning that is required. I remember in the periods where I've eaten meat (between not), the pre-time for roasting meat is much greater than for vegetables.

So when doing roasts, as I did this evening, finding a fun new centrepiece or side to take the place of the roast meat really presents some fun cooking opportunities. This recipe was served with:

  • potatoes & parsnip roasted in olive oil, garlic, onion, rosemary, and black pepper;
  • zucchini, carrots, green capsicum, roasted in canola oil, white pepper, dried oregano.
So on to the recipe.

Creamy Baked Cauliflower and Broccoli with Basil & Tomato [v. 0.1]

Creamy Sauce


1.5 tbsp tahini paste
0.5 tbsp margarine (I use the ALDI brand, because it's cheap, but Nutalex is always good)
1.0 cloves garlic
1.0 tsp English mustard
Water to thin


Melt the margarine with loosely chopped garlic, in microwave (I used a mug)
Add tahini & mustard and stir
Add water until a creamy consistency equaling around about 1.2 cups is reached.

Cauli & Broc & Whatnot


1/2 head of cauliflower, chopped into whatever sized chunks you want
1 head of broccoli, chopped into whatever sized chunks you want
Fresh basil, about a cup worth
2 tomatoes, chopped into 8ths
White pepper


Put chopped cauli and broc into a baking dish
Add basil and tomatoes
Top with white pepper to your taste
Pour over the creamy sauce.
Cover with foil (or a lid if using a lidded baking dish)

Bake at 180C (Fan Forced) for about 30-40 mins, then an additional 10-20 mins without the lid.

Sorry I forgot to take a photo. It looked like it sounds like it would look.

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