Ingredients
1 whole cauliflower
1/2 cup vegan butter
4 – 5 Tblsp lemon juice
2 garlic cloves, minced
1 Tblsp fresh thyme leaves
3/4 cup vegetable stock, divided
16-20 baby potatoes, halved
2 whole carrots, peeled and cut into strips
These are optional ingredients:
sweet onion, and more lemon & thyme
Place everything in a pan. Add 1/2 cup of the vegetable stock. Cover with foil and roast in oven for 35 minutes. Remove foil baste with rest of stock. Roast uncovered for another 25-30 minutes until all vegetables are tender.
Bake at 425 degrees
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