11/24/2023Sides - Main courses

Jerk Roasted Cauliflower with Dill Cream and Baby Potatoes

Jerk Roasted Cauliflower with Dill Cream and Baby Potatoes
For: 2 servingsDifficulty: EasyPreparation: 15 minCooking: 50 min
This purple cauliflower inspired me, it was just too beautiful! I love meals like this with roasted vegetables on a sheet pan with a sauce, it's so simple. Sometimes we make bowls with lots of roasted vegetables and grilled tofu too! This month, @improove.ca offered me my vegetable baskets so I could really discover the concept and I love it. It's a non-profit organization with two main missions: fighting food waste by rescuing vegetables destined for the trash, and combating food insecurity by distributing them to food banks. Recently, there's one basket size for $20 ❤️. We eat a lot of vegetables and it lasts us the week, sometimes we buy one or two extra things we need but that's it!

Servings

2

Cups

  • -Cauliflower 1
  • -baby potatoes 250 (g)
  • -olive oil 1 (tbsp)
  • -plant-based margarine 1 (tbsp)
  • -jerk spices 1 (tbsp)
  • -soy cream 250 (mL)
  • -lemon 0.5
  • -dill 0.25 (bunch)
  • -salt
  • -pepper

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  • Remove the leaves from the cauliflower and cut it into 4 large slices.
  • Place them on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, pepper, and jerk seasoning. Brush to distribute the seasoning evenly.
  • On the other half of the baking sheet, add the potatoes. Brush them with margarine and sprinkle with fleur de sel if you have it!
  • Bake for 50 minutes at 355°F (180°C).
  • Pour the soy cream into a bowl. Squeeze the lemon over it and wait a minute before mixing. The lemon will thicken the cream! Mix.
  • Chop the dill. Add the dill to the cream with salt and pepper. Serve the roasted cauliflower with the potatoes and the cream 😍
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