This is one of my favourite recipes to turn to after a busy day at work, because after a few minutes spent hacking up a cauliflower, there really is no effort involved.
You can adapt this recipe to include almost any veg you have in the fridge and in the past I have used various combos of cauliflower, broccoli, parsnips, mushrooms, courgettes, cherry tomatoes, cabbage, carrots, edamame beans, tofu (does that count as a vegetable?) sweetcorn, chickpeas… the list is potentially endless.
I tend to favour glass ovenware in my kitchen as then there is no need for any oil. I sometimes will use a bit of fry lite, but I just as regularly forget and the food is never any the worse for it.
This is the version I made most recently
Easy Roast Veg Dinner
Tasty roast veg with herbs and spices make a stress free weeknight dinner. Vegan, Syn Free, SP.
Ingredients
- 1 head cauliflower
- 1 head broccoli
- 1/3 red cabbage
- 1 tin chickpeas drained and rinsed
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground sumac
- 1 vegetable stock cube crumbled
- salt and pepper
Instructions
-
Pre-heat the oven to 180 C.
-
Cut the cauliflower and broccoli into florets and shred the cabbage.
-
Add all the ingredients to a roasting tin (or similar) and mix together to get a good coating of the spices on the veg.
-
Roast for 45 minutes.