For the vegetarian option, try this easy roasted veg recipe as a time-saving base for other meat-free dishes, or you could serve it as a side dish. It's healthy, vegan and freezes well for up to a month, so it's also great for saving on waste if you have a cauliflower rolling around the back of the fridge.
Ingredients:
- 2 large cauliflowers, split into florets, the stalk cut into cubes
- 1 large butternut squash, cut into cubes
- 2 tbsp oil
Method:
Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender.
Divide the veg into three batches. Freeze each batch in an airtight container for up to a month until you need it. Defrost fully before using.
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