Ingredients
-
4 Potatoes
-
350 g Coloured Cauliflower
-
4 tbsp White truffle oil
-
1 tsp Salt
-
1 tsp Honey garlic
-
250 g Radishes
-
1 tbsp Fenugreek
-
For the pumpkin sauce
-
330 g Pumpkin
-
2 tsp Salt
-
80 g Coconut milk
-
3 tbsp Nutritional yeast
Directions
I love eating cauliflower! Not only is it good for health, but for me personally, it is also quite tasty and convenient for such creative recipes. In the spirit of autumn, I managed to find a colourful cauliflower to pleasantly surprise my husband with. 😊 It gives me such great pleasure when I run wild in the kitchen and create something new, useful and delicious. For some time I have also been using white truffle oil to flavour dishes, which makes them even more aromatic and delicious.
I was craving roasted vegetables, but with a delicious topping. So I decided to make an additional vegan pumpkin sauce to pour over the vegetables before serving. I simply stored the remaining sauce in a box in the refrigerator for a few days and used it as a sauce for gluten-free spaghetti, and it turned out uniquely delicious. The nutritional yeast in the sauce makes it quite nice. I regularly use nutritional yeast to replace cheese in my kitchen and it has become a favourite at home.
I like to roast radishes in the oven and mix them with different vegetables. Not only does it become colourful as a picture, but also super nice. In our case, the colourful cauliflower adds more cheerful colours.
Well, enough talk, let’s get down to making this colourful temptation! 😍
Steps
|
1
Done
|
Peel and chop the potatoes in a large bowl. |
|
2
Done
|
Clean and wash the radishes well. |
|
3
Done
|
Chop the radishes and add them to the potatoes. |
|
4
Done
|
Wash the cauliflower well and cut it into smaller pieces. Add it to the rest of the vegetables. |
|
5
Done
|
Season the vegetables with truffle oil and spices. Spread the vegetables evenly on a baking sheet lined with baking paper. |
|
6
Done
|
Bake in a preheated oven at 220°C for 30 minutes. |
|
7
Done
|
Peel and cut the pumpkin into small cubes. Let it boil for 15 minutes. |
|
8
Done
|
Mash the pumpkin when done. Add the nutritional yeast, salt and coconut milk. Stir well. |
|
9
Done
|
Serve the vegetables with the pumpkin sauce and enjoy with loved ones. |
