Now everybody gets a roast…
A classic Sunday roast is such a beautiful family tradition. Whether you cook it together as a family or simply stroll down to your local pub, a Sunday roast is the perfect way to seal the weekend. Unfortunately finding a roast fit for vegetarians and vegans is like finally finding a unicorn, they simply don’t exist. Not anymore! today’s recipe is here to make sure you never feel left out of the Sunday roast tradition.
The humble cauliflower is the perfect aid to make a vegan friendly roast. Thanks to its ability to perfectly char and crisp on the outside and yet remain succulent and delicate on the inside. I roasted the cauliflower on a tray of tinned olive oil glazed chickpeas and sweet potato wedges, which made for delicious accompaniments. You can serve this vegan roast with traditional Sunday roast accompaniments or just a simple salad. Either way, its lip smackingly delicious.
Ingredients: 8 Cooking time: 60 minutes
- One large cauliflower (leaves trimmed)
- Two pods of garlic, minced
- Two tablespoons of harrisa paste
- One heaped teaspoon of cumin powder
- One heaped teaspoon of smoked paprika
- 100 ml of extra virgin olive oil
- Juice of one lemon
- salt to season
Prepare the cauliflower for the roast by trimming loose leaves and stems, so it can be laid flat on the roasting tray.
Prior to roasting the cauliflower, steam the whole cauliflower for five to seven minutes. This helps the marinade to be coated evenly and also prevents the cauliflower from drying out whilst roasting.
In a bowl prepare the marinade by mixing the oil, lemon juice harrisa paste, dried spices and salt. Apply the marinade on the steamed cauliflower ensuring its evenly coated.
Roast the cauliflower on 180 degrees celsius for about 45 minutes or until crispy. Serve alongside your desired roast accompaniments and let this vegan roast become a part of your Sunday tradition.