Cauliflower is the type of vegetable that you either love or hate. Am I right?
Does the idea of cauliflower bring back memories of creamy cauliflower cheese bakes at your granny’s house? Or maybe bland steamed cauliflower that you ate when you were trying to shake off 10 kg in 10 days? LOL.
Or maybe you were also on the Banting (diet) Bandwagon that took over the South African diet scene a few years ago? Banting gave the humble cauliflower cult veg status when it became cauli steak, cauli pizza base, cauli rice & cauliflower wraps!
I am always on a mission to try out new ways and recipes with veggies and today cauliflower gets a turn. I love cauliflower in all formats: roasted whole it in the oven, mashed with other vegetables or chopped up in a fresh salad.
And that is how this simple, delicious vegetarian Butternut & Cauliflower side dish came about.
Roast Butternut & Cauliflower with an Asian Inspired Sauce
This is an easy vegetarian lunch for about 2 people of a great side dish for four people. The sauce is where the magic comes in!
Ingredients
Method
- Preheat your oven to 180 degrees Celcius. Toss the butternut and cauliflower in olive oil. Season to taste with salt and black pepper and pop in the oven for about 30 minutes.
- Prepare the sauce, while the veg is in the oven. Add all your sauce ingredients - except for the flour - to a mini saucepan over medium heat. Boil for 5 minutes. Strain.
- Add the juice of your sauce back into the saucepan. Add 1/2 teaspoon of flour and whisk to avoid lumps. Let the sauce reduce. Cover your veg with the sauce when it comes out of the oven. Sprinkle with sesame seeds and spring onion. Enjoy.
Notes
Substitute the honey with maple syrup for a completely vegan dish.
If cauliflower has never been on your radar, may I suggest you give it a try? You might just fall in love (again).
Yolandi ♥
Images: Mariaan from Picture me&u