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🍽️ Whole roasted cauliflower with oven vegetables and vegan herb dip

423 kcal · 30 min · 4 servings

Ingredients

• cauliflower 1 pc.
• potatoes, waxy 500 g
• carrots 3 pc.
• onions, red 2 pc.
• olive oil 4 tbsp
• paprika, sweet 1 tsp
• salt pinch
• thyme, fresh 0.5 bunch
• garlic cloves 1 pc.
• soy yogurt 500 g
• tomato paste 1 tbsp
• nutmeg, ground pinch
• cinnamon 0.5 tsp
• pepper, black ground pinch
• almonds, sliced 50 g
• parsley, fresh 10 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Remove the outer leaves from the cauliflower.
3. 3. Wash the cauliflower thoroughly.
4. 4. Place the whole cauliflower in the center of a baking sheet.
5. 5. Wash the potatoes and carrots.
6. 6. Cut the potatoes and carrots into bite-sized pieces.
7. 7. Peel the onions.
8. 8. Halve the onions.
9. 9. Cut the onion halves into thick strips.
10. 10. Put the potato pieces, carrot pieces, and onion strips into a bowl.
11. 11. Add 2 tablespoons of olive oil to the vegetables in the bowl.
12. 12. Season the vegetables with paprika powder.
13. 13. Add a pinch of salt to the vegetables.
14. 14. Wash the thyme sprigs.
15. 15. Shake the thyme sprigs dry.
16. 16. Pluck a few thyme leaves off the sprigs.
17. 17. Set aside the plucked thyme leaves.
18. 18. Mix the whole thyme sprigs into the seasoned oven vegetables.
19. 19. Spread the vegetable mixture on the baking sheet next to the cauliflower.
20. 20. Peel the garlic.
21. 21. Finely chop the garlic.
22. 22. Put 150 grams of soy yogurt into a small bowl.
23. 23. Add the finely chopped garlic to the soy yogurt.
24. 24. Add tomato paste to the garlic-yogurt mixture.
25. 25. Add some ground nutmeg to the mixture.
26. 26. Add some cinnamon to the mixture.
27. 27. Add the reserved thyme leaves to the mixture.
28. 28. Mix all the marinade ingredients well together.
29. 29. Season the marinade with salt.
30. 30. Season the marinade with pepper.
31. 31. Spread the marinade all over the cauliflower.
32. 32. Sprinkle almond flakes over the marinated cauliflower.
33. 33. Place the baking sheet with cauliflower and vegetables into the oven.
34. 34. Roast the dish on the middle rack for approx. 50 minutes.
35. 35. Finely chop the parsley.
36. 36. Put soy yogurt into a separate bowl for the dip.
37. 37. Add the finely chopped parsley to the soy yogurt.
38. 38. Add the remaining olive oil to the dip.
39. 39. Stir all dip ingredients well together.
40. 40. Season the dip with salt.
41. 41. Season the dip with pepper.
42. 42. Serve the roasted cauliflower with the oven vegetables.
43. 43. Serve the vegan herb dip on the side.
44. 44. Enjoy your meal!

Nutrition per serving

• kcal: 423
• Protein: 13 g · Fett/Fat: 23 g · Carbs: 48 g