- 1 Vegie Delights™ Vegie Roast
- 1 tbs olive oil
- 1 tbs fresh rosemary, finely chopped
- 1 whole garlic bulb, sliced in half across the middle
- 1 cup salt reduced vegetable stock
- 1 cup water
- 1 head cauliflower, cut into florets
- 4 tbs lemon juice (approximately 1 lemon)
- 1/2 bunch mint
- 60g capers
- 2 bunches steamed broccolini
- Black pepper to taste
Vegie Roast with Caper Mint Jus
Serves: 6
Prep: 15
Cook: 45
Ingredients
Method
Step 1
Preheat oven to 160°C. RemoveStep 2
Pour vegetable stock and water into a small roasting dish, place mint in the middle of dish, followed by garlic bulb, cut side upward.Step 3
Rest Vegie Roast on top of cut garlic and place in oven to cook for 45 minutes.Step 4
Whilst roasting, steam cauliflower until soft, then blend with lemon juice and season with salt and black pepper. Cover and set aside to keep warm.Step 5
Once roast is cooked, remove from oven. Remove mint leaves from stems, and squeeze garlic cloves from one half of the garlic bulb. Add mint leaves and garlic cloves to a blender with the stock from the roasting dish, 50g capers and 1/3 cup cauliflower puree to thicken it. Blend 30-45 seconds to form the jus.Step 6
Spread the cauliflower mash over a serving platter, slice Vegie Roast and lay onto the cauliflower, drizzle with caper jus, sprinkle with remaining capers and serve with steamed broccolini.
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