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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!
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1/2 Butternut, peeled, deseeded & cut into chunks
  • 1 Cauliflower head, rinsed & cut into bite-size florets
  • Salt and Pepper, to taste
  • Olive oil
For the Sauce:
  • 60 ml Soy Sauce
  • 60 ml Honey
  • 1 Garlic Clove, minced
  • 1 Green chilli, very finely chopped
  • 1 Tsp Fresh Ginger, minced
  • 2 Dates, very finely chopped
  • 30 ml Water
  • 1/2 Tsp Flour
To Serve:
  • Black sesame seeds & spring onions for serving

Method
 

  1. 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.
  2. 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.
  3. 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.