We are always here for a weekend roast dinner....are you?
Try our Cauliflower Centrepiece......
1 large cauliflower
2 tablespoons of extra virgin olive oil
1 red onion (cut into chunks)
220g Brussels sprouts (halved)
250g mushrooms (quartered)
1 leek (sliced)
6-8 vegan bacon rashers (diced)
250ml vegetable stock
1/2 teaspoon of paprika
2 garlic cloves (crushed)
1 teaspoon of harissa paste
1 tablespoon of breadcrumbs
2 tablespoons of dairy-free milk
1 teaspoon of nutritional yeast
Fresh thyme to garnish
Begin by preheating the oven to 180c.
In a large bowl combine the red onion chunks, Brussels sprouts, mushrooms, sliced leeks, quinoa, paprika, garlic and vegetable stock.
Save a handful of vegan bacon chunks to one side and add the rest to the bowl.Combine.
Now empty into a large ovenproof dish and place the cauliflower in the middle. Youcan keep the leaves on the cauliflower.
Rub the olive oil over the cauliflower and then place the dish in the oven for 35minutes.
Meanwhile in a small bowl combine the harissa paste, breadcrumbs, nutritional yeast and dairy-free milk.
After the 35 minutes is up coat the top of the cauliflower with the mixture and placeit back in the oven for 10 minutes.
Crisp up the remaining bacon chunks in a saucepan whilst the cauliflower is cooking.
When ready to serve garnish with the crispy bacon chunks and some fresh thyme.
Serve with all of your favourite roast dinner trimmings!