Spicy Roast Cauli And Squash
Here the cauli and squash are flavoured with balsamic vinegar, soya sauce and spices. There is a fair amount of liquid which prevents the veg from drying out too much in the oven, despite there being no oil involved.
Free from: nuts
Gluten, wheat free: use tamari instead of soy sauce
Soy free: use coconut aminos instead of soy sauce and leave out the balsamic vinegar (coconut aminos is sweet and tangy so you won’t need the vinegar too)
This is a vegan recipe
- 1 head cauliflower (broken into florets)
- 1/2 butternut squash (peeled and chopped into inch cubes)
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1/2 tsp each of garlic granules, turmeric
- 1 tsp each of ground cumin, paprika
- black pepper
In a large bowl add the cauliflower, butternut squash, vinegar, soy sauce and spices. Stir to coat the veg evenly with the spices and juice.
Roast at 180C for about 30 minutes, or until the veg is soft and slightly charred. From time to time baste the veg in the juices to stop them from drying out.