Doing roasts without meat is a pretty fun challenge. The best part, I find, asides the awesome array of flavour, is the complete lack of preparation time and cleaning that is required. I remember in the periods where I’ve eaten meat (between not), the pre-time for roasting meat is much greater than for vegetables.

So when doing roasts, as I did this evening, finding a fun new centrepiece or side to take the place of the roast meat really presents some fun cooking opportunities. This recipe was served with:

  • potatoes & parsnip roasted in olive oil, garlic, onion, rosemary, and black pepper;
  • zucchini, carrots, green capsicum, roasted in canola oil, white pepper, dried oregano.

So on to the recipe.

Creamy Sauce #

Ingredients #

  • 1.5 tbsp tahini paste
  • 0.5 tbsp margarine (I use the ALDI brand, because it’s cheap, but Nutalex is always good)
  • 1.0 cloves garlic
  • 1.0 tsp English mustard
  • Water to thin

Method #

  1. Melt the margarine with loosely chopped garlic, in microwave (I used a mug)
  2. Add tahini & mustard and stir
  3. Add water until a creamy consistency equaling around about 1.2 cups is reached.

Cauli & Broc & Whatnot #

Ingredients #

  • 1/2 head of cauliflower, chopped into whatever sized chunks you want
  • 1 head of broccoli, chopped into whatever sized chunks you want
  • Fresh basil, about a cup worth
  • 2 tomatoes, chopped into 8ths
  • White pepper

Method #

  1. Put chopped cauli and broc into a baking dish
  2. Add basil and tomatoes
  3. Top with white pepper to your taste
  4. Pour over the creamy sauce.
  5. Cover with foil (or a lid if using a lidded baking dish)
  6. Bake at 180C (Fan Forced) for about 30-40 mins, then an additional 10-20 mins without the lid.

Sorry I forgot to take a photo. It looked like it sounds like it would look.