Hearty Roasted Cauliflower
The traditional roast dinner is transformed into a vegan version, with all the flavour! Whole cauliflower is marinated with KNORR Intense Flavours Roast Umami and eschallots, then roasted and served with a creamy, spicy dressing.
- 1 hr 30 min
- 10 serves
- easy
- Vegetarian
- Vegan
Advertisement
Ingredients
- Eschallots, thinly sliced
- KNORR Intense Flavours Roast Umami 400mL
- Whole baby cauliflower
- HELLMANN'S Vegan Mayonnaise 2.4kg
- KNORR Intense Flavours Roast Umami 400mL (for dressing)
- Chilli puree
- Micro herbs, to garnish
- Sesame seeds, to garnish
Advertisement
This recipe has been provided by the team at Unilever
Method:
Cauliflower
- Combine eschalot and KNORR Intense Flavours Roast Umami. Pour over cauliflower and marinate for 2-3 hours
- Roast in over at 160 degrees Celsius for 1 hour covered. Remove cover and roast for a further 20 minutes.
Dressing
- Combine HELLMAN'S Vegan Mayonnaise, KNORR Intense Flavours Roast Umami and chilli puree
To Serve
- Arrange cauliflower on a serving platter, slice and serve with dressing and garnish
Discover more here.
Advertisement