Page 85 - Vegan Food & Living (February 2020)

5-minute date caramel Turmeric roasted
ca u lifl o w er
By Annabelle Randles from The Flexitarian (www.thefl exitarian.co.uk)
Makes about 300g (1¼ cups) | Prep 5 mins | Cook none |
Calories 192 (per 100g) By Annabelle Randles from The Flexitarian (www.thefl exitarian.co.uk)
Serves 2-4 | Prep 10 mins | Cook 25 mins |
175g (1 cup) pitted moist dates – Medjool are best Calories 463 (per serving)
but others work too
800g (8 cups) cauliflower ½ tsp salt

125ml (½ cup) dairy-free milk
1 red onion 2 garlic cloves
½ tsp vanilla extract
4 tbsp melted coconut oil 2 handfuls of cashews
½ tsp Himalayan salt (or regular salt)
1 tsp turmeric 400g tin (1¾ cups)
1 Place the dates in a blender with the milk. Whizz until of chickpeas
smooth. Mix in the vanilla extract and salt. Whizz again. ¼ tsp chilli powder a small bunch of fresh
2 Transfer to an airtight container and store in the fridge. ½ tsp ground coriander coriander (cilantro)
½ tsp ground cumin
red chilli pepper, to taste
1 Preheat the oven to 220°C/Gas Mark 7.
2 Cut the cauliflower florets into medium size. Cut the red
onion into thin slices.
3 Spread the cauliflower florets and onion on a baking tray.
4 In a bowl, mix together the melted coconut oil, turmeric,
chilli powder, ground coriander, ground cumin, salt and
crushed garlic cloves.
5 Pour the mixture over the cauliflower florets and red
onion. Toss together until the vegetables are coated.
6 Roast in the oven for 20-25 minutes until golden. Add the
cashews and drained chickpeas to the oven tray and roast
all together for a further 5 minutes.
7 Transfer to a serving dish. Toss in chopped fresh coriander
and chilli. Serve straight away.

0.8g 0.1g 0.41g 39.3g 3.5g 27.6g 17.4g 0.78g 8.9g 13.7g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

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