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
Author: Bite-sized thoughts
3 cups cauliflower and broccoli florets
1-1/2 tbsp mango chutney
1 tbsp tahini
1 tbsp water
1 tbsp corn flour
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?