Cauliflower and Herb Mash with Garlic Roast Potatoes and Mint Gravy

Gem Rahman

Cauliflower and Herb Mash Broccoli Garlic Roast Potatoes and Carrots with Mint Gravy

A light yet filling end to the week.

  1. 1 head cauliflower
  2. 12 new potatoes
  3. 12 long stem broccoli
  4. 4 carrots
  5. 2 cloves garlic
  6. 2 tbsp olive oil
  7. Mint sauce
  8. Vegan gravy granules
  9. Salt and pepper

Serves 4

  • Chop carrots and potatoes and place in an oven proof dish, drizzle with olive oil, finely chopped garlic and sprinkle with salt and pepper. Slow roast at 150-160 degrees Celsius for 1 hour.
  • Chop the cauliflower (minus the leaves) and boil in salted water until soft, drain and put in a food processor with a teaspoon of mixed herbs, a pinch of salt and a drizzle of olive oil. Blend until smooth.
  • Lightly toss the broccoli in olive oil with a little salt and pepper in a pan over a high heat for 1-2 minutes.
  • Put gravy granules in a jug with a heaped teaspoon of mint sauce. Add boiling water to your preferred consistency and serve.

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