Roast cauliflower Sunday lunch

Because vegans also love a Sunday roast.

Ingredients

• 1 large cauliflower
• 4 cloves garlic, pureed
• ¼ bunch thyme, chopped
• 2 tbsp vegetable oil
• Black pepper, to taste
• 2 large carrots, peeled
• 2 large parsnips, peeled
• 8 large maris piper potatoes, peeled and quartered
• 50 g reduced fat vegan margarine
• 50 g wholemeal flour
• ¼ bunch rosemary
• ½ red cabbage, finely sliced
• 1 red onion, finely sliced
• 50ml red wine vinegar
• 100 g tenderstem broccoli
• 50 g fine green beans
• 1 leek, sliced
• 150 g frozen peas
• 150 g frozen broad beans
• 50 g sugar snaps
• 1 aubergine
• 1 tsp smoked paprika
• Lower salt vegan gravy, to serve

Method

Follow the steps below so everything is ready to be served at the same time and serve family style with vegan gravy.

For the cauliflower

1. Remove the green outer leaves off the cauliflower and leave whole. Mix the pureed garlic with the chopped thyme and a little oil. Brush over the cauliflower to fully coat it and season.
2. Bake this in the oven on 180°C until the centre is tender and it is golden all over.

For the roast vegetables and potatoes

1. Cut the carrots and parsnips into halves lengthwise.
2. Bring a large pan of water to a boil and add the potatoes. Return the pan to a boil and drain the potatoes. Return the potatoes to the pan and leave to steam dry for 5 minutes.
3. Add the wholemeal flour to the potatoes and fully coat. Melt together the margarine and remaining oil. Add ⅔ of the margarine mix to the potatoes, mix thoroughly and season. Add the remaining margarine mix to the carrots and parsnips and mix.
4. Put the potatoes, rosemary, carrots and parsnips into a roasting tray and season. Roast in the oven on 180°C until crisp, tender and evenly coloured

For the red cabbage

1. Add the red cabbage, red onion, vinegar to a small saucepan and cover with water. Bring to a simmer and cook the cabbage over a low heat, allowing the water to reduce. Season to taste.

For the green vegetables

1. Bring a large pan of lightly salted water to a boil. Add the tenderstem broccoli, green beans and leek and cook for 1 minute. Add the peas, sugar snaps and broad beans and cook for a further 1 minute. Drain and season.

For the aubergine

1. Cut the aubergine into quarters lengthwise. Mix the smoked paprika with 30 ml water and brush over the cut sides of the aubergine. Season and put the pieces back together and wrap in tinfoil.
2. Bake in the oven on 180°C until tender.