Wednesday, February 8, 2017

Mango chutney roast cauliflower and broccoli

From mango cookie balls we move to mango roast vegetables! In truth, I made these recipes a few weeks apart but my blogging places them in rather closer proximity.


With thinking about starter foods for Mini Bite, I have had broccoli and cauliflower on my mind lately. This particular recipe is not very baby friendly, but it is a delicious way to boost your intake of the vegetables. Indeed, this reminds me that I don't roast cauliflower and broccoli often enough as they are delicious with an oven-lent crisp.


I served the roast vegetables with a simple salad of spinach, tofu, pecans and sweet potato (pictured above) and with more sweet potato and the 7 grain mix I have mentioned previously (pictured below). They were delicious in both formats and would happily accompany other sides too.


Mango chutney roast cauliflower and broccoli
A delicious and simple side dish
Vegan

Author: Bite-sized thoughts


Ingredients
3 cups cauliflower and broccoli florets
1-1/2 tbsp mango chutney
1 tbsp tahini
1 tbsp water
1 tbsp corn flour

Method
Preheat your oven to 160'C and place the cauliflower and broccoli florets in an oven-proof dish or tray.

Whisk together the mango chutney, tahini, water and corn flour. Pour over the vegetables and stir to combine.

Roast for 20 minutes or until the vegetables are golden and cooked to your desired consistency.


Submitted to Healthy Vegan Fridays.

How are you enjoying vegetables this week?

14 comments:

  1. wow I bought mango chutney on the weekend but would never have thought of this idea - maybe I need to be more creative with it - though no roasting today - well not in the oven as we are the ones roasting at 37 C

    ReplyDelete
    Replies
    1. That is definitely not roasting weather (or, haha, it is roasting weather but not the type for roasting vegetables)! Something for your autumn, perhaps.

      Delete
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  2. Not all mango chutney's are good, but when you find one - it is delicious and can be very versatile. I love this recipe and it would be a nice change for working lunch, maybe even stir in some brown rice to it to bulk it up.
    You may be interested to note that I made a pie with mango chutney too, its vegan too.
    http://allotment2kitchen.blogspot.co.uk/2010/11/swiss-chard-lentil-and-mango-chutney.html

    ReplyDelete
    Replies
    1. Oh, that sounds great! Thanks for alerting me to it.

      Delete
  3. I do love roast cauliflower and broccoli - there's something about it just going black at the edges that makes it right and good! I love the idea of mango chutney in a sauce - I wonder if lime pickle would work too?!

    ReplyDelete
    Replies
    1. I've never had lime pickle! There is only one way to find out ;)

      Delete
  4. Sounds great - and I love tahini and mango.

    ReplyDelete
  5. Mango is one of those things I didn't grow up with. I didn't try one until I was well into my 20's and now I feel like I'm trying to make up for lost time. I typically only put them in smoothies though (or just eat them plain all by themselves 'cause they are so juicy and awesome), I really like the idea of trying them in savoury dishes like this.

    ReplyDelete
    Replies
    1. Mango chutney is often served with Indian curries so I am more used to it with savoury dishes, but I imagine fresh mango would be fun to experiment with in savoury forms too!

      Delete
  6. I don't think I roast them often enough either. I think it's because last time I tried roasting broccoli, I left them too long and then shriveled into little brown blobs :/
    This sounds like a great dish, the mango chutney would be nice.

    ReplyDelete
    Replies
    1. I relate to roasting things too long :P It's hard to learn the right time for different vegetables!

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