Whole Roasted Cauliflower with Golden Yogurt Sauce
It always takes me a minute to catch on to trends but I am very glad I decided to make this whole roasted cauliflower. After seeing so many images of versions of this dish I finally made one of my own and it turned out absolutely delicious (if I may say so myself). It is also very easy to make and requires very little active cooking time yet gives you a very luxurious and centrepiece worthy result. I will definitely serve this to my friends and family during the burgeoning festive season.
In the recipe you will also find a turmeric yogurt sauce with tahini. It’s cool, a little sweet and beautifully turmeric-yellow which marries so well with the hot and savoury cauliflower.
I would serve this as part of a spread with other smaller dishes such as olives, bread, some version of hummus and maybe a rice salad or some roasted potatoes. This is my favourite way of eating actually and lends itself very well to having an interactive meal shared with friends and family.
Malin x
Whole Roasted Cauliflower with Golden Yogurt Sauce
Serves 2-4 people.
INGREDIENTS:
Whole roasted cauliflower:
1 medium sized head of cauliflower
3 tbsp olive oil
3 tbsp vegetable bouillon paste, stock concentrate or as we call it in Sweden “fond”
1 tbsp lemon juice
Turmeric sauce:
2 tbsp yoghurt
2 tbsp light tahini
2 tbsp lemon juice
2 tbsp water
1 tsp maple syrup
0,5 – 0,75 tsp ground turmeric
Salt and black pepper, to taste
Top with:
2-3 tbsp chopped fresh parsley
2-3 tbsp pomegranate jewels
2-3 tbsp chopped toasted almonds
VEGAN MINESTRONE SOUP: FEEDING FRIENDS AND FAMILY
A while back I started a new series on youtube for vegan meals that will impress and satisfy your non-vegan friends and family. You can see the first video and recipe for vegan cevapi right here.
Today I am sharing the next recipe in this series and hoping that your family and friends will enjoy this vegan minestrone soup as much as mine do. It's easy to make and very satisfying in the colder autumn weather we are now experiencing in the Northern hemisphere.
We have been known to eat this in the summer months too, being a family that enjoy soup in all weathers. I truly hope you enjoy this recipe and I'm so glad to be sharing new videos and delicious vegan food with you guys again. Please let me know if you have anything specific on your wish list for videos or content. Wishing you all a lovely day!
Malin x
VEGAN MINESTRONE SOUP
Yields 4-6 servings.
INGREDIENTS:
1 brown onion, sliced into half moon wedges
2 garlic cloves, roughly chopped
1 large carrot, chopped into cm wide cubes
2 celery ribs, sliced into similar size as carrots
0,5 courgette/zucchini, chopped into cm wide cubes
3-4 curly kale leaves, stems removed and torn into bite size pieces
0,5 cup frozen peas
0,5 cup frozen corn
1 cup macaroni or other pasta, use gluten-free if needed
1 tsp each of dried oregano, thyme and parsley
1 vegetable stock cube or 1 tbsp vegetable stock powder
3 tbsp tomato puré
1 can chopped tomatoes
1 can of cannelini/white beans or equivalent cooked from dry
1,5 liters of water
Sea salt and black pepper, to taste
METHOD:
Place a large pot over medium high heat and add a little oil or water. Once the pan is heated up add your onions and sauté for 2-3 minutes.
Then add your chopped carrot and celery and cover with a lid. Allow to sweat for 3-4 minutes to soften the vegetables and allow for them to release some juices.
Remove the lid and add in your chopped courgette-zucchini as well as your garlic and sauté for another couple of minutes, until fragrant.
Add in your herbs and stir through the vegetables before adding in the tomato puré and stirring that through as well.
Pour in your chopped tomatoes and water as well as add your stock cube or powder. Give it all a mix to combine it all and dissolve the stock cube.
Bring the soup to a boil and once boiling add your pasta. Boil until pasta is almost to your liking, for my brand of pasta this takes roughly 10 minutes, and then add in your kale and cannelini/white beans.
Mix the kale and beans through and let cook for another couple of minutes,until the kale is vibrant and the beans are heated through. Season to taste and take off the heat.
Serve in generous bowls and if you wish you could sprinkle some nutritional yeast over the top for something extra.
VEGAN SMOOTHIES: MY GO-TOS
Vegan Summer Salads
5 EASY VEGAN PACKED LUNCHES
VEGAN CEVAPI, TZATZIKI AND SUMMMER SALAD
MALMÖ GUIDE: WHERE TO EAT AND THINGS TO DO
In paid collaboration with @malmotown.
Let me share all my favourite Malmö spots with you and a video from our recent staycation in Sweden's third largest city! Since moving to the region of Skåne where Malmö is also located we've Read more
VEGAN SWEDISH SKAGENRÖRA ("SEAFOOD" SALAD)
