Cauliflower, Parsnip and Roast Garlic Puree with Crispy Roast Potatoes and Fennel Slaw
A vegetable packed dish of creamy cauliflower, parsnip and roast garlic puree with crispy roast potatoes and crunchy fennel slaw - a healthy and tasty lunch dish.
Ingredients
For the cauliflower & Parsnip puree
- 2 parsnips peeled & chopped into 1-inch pieces
- 1/2 medium cauliflower broken into pieces, including the cores
- 1/2 bulb garlic
- 2 tablespoons extra-virgin olive oil
- 2 tbsp plant based plain yogurt
- Juice 1/2 lemon
- 1/2 teaspoon sea salt
- Black pepper
For the crispy potatoes
- 3 medium potatoes peeled and cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- Big pinch sea salt
For the fennel slaw
- 1/2 fennel finely sliced, thinly
- 1/4 white cabbage shredded
- 2 tbsp plant based yogurt
- 1 tbsp vegan mayo
- Big pinch sea salt
- Juice 1 lemon
- 2 tbsp extra virgin olive oil
Instructions
To roast the potatoes and garlic
- Pre heat your oven to 180c.
- Add the potatoes to a roasting tray, then toss to coat them in olive oil, garlic powder, salt & pepper. Pop your 1/2 bulb of garlic in too, with its skin and roast for approx 40 minutes until crispy on the outside and soft inside.
- Remove the garlic after 25-30 minutes and set aside.
To make the puree
- Add the cauliflower and parsnip to a large saucepan and cover with boiling water.
- Boil for 10 to 12 minutes or until fork tender. Transfer to a food processor.
- Add the roasted garlic (remove the skin) along with the olive oil, yogurt, lemon juice, salt, and a pinch of pepper.
- Blitz until very smooth.
To make the slaw
- Add all the ingredients to a tub and mix to combine.
To serve
- Serve the crispy potatoes on a bed of puree and top with the slaw.
Notes
4 servings