Spicy Roasted Cauliflower & Squash
This roasted cauliflower and squash recipe is oil free, vegan and makes a great side dish or addition to a grain bowl. It is spicy, tangy salty and yum!
In this recipe you roast your vegetables in a sauce made from balsamic vinegar, soya sauce and spices. Because there is quite a bit of ‘juice’ the vegetables don’t dry out, despite the lack of oil. For another take on oil free roasted veggies, see here.
If you do not tolerate soya then you can make this roasted cauliflower and squash dish using coconut aminos. Coconut aminos is made from coconut vinegar, coconut nectar, coconut sugar, salt, garlic and onion, and is often used as a soya free substitute for soy sauce. I find the flavour somewhere between balsamic vinegar and soy sauce. If you do replace the soya sauce with coconut aminos then leave out the balsamic vinegar else the dish will end up too tangy and sweet.
You can roast other vegetables in this way: Brussels sprouts, kale and mushrooms all work well. Different veggies require different cooking times so keep an eye on the pan.
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
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- 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.