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Brocc & Cauli Bake - Recipe

A fantastic single dish, multi- veg extravaganza. Enjoy on it's own on a meat free Monday or as an extra side accompanying the main event. This easy dinner winner is a sure fire favorite.
Price Per Item:
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500g cauliflower florets
500g butternut, cut into 3cm pieces
1/4 cup EV olive oil
400g can chopped tomatoes
1 large red onion, thinly sliced
2 garlic cloves, minced
1 red chilli, deseeded and finely chopped
2 tsp ground cumin
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp ground allspice
250ml vegetable stock
400g can chickpeas, rinsed, drained
1/3 cup fresh mint leaves, chopped
Lime wedges, to serve
Coconut yoghurt, to serve

Preheat oven to 200C and line a baking trays with parchment paper. Place cauliflower and butternut on the tray and drizzle with 1 Tbsp of oil. Season and roast for 30 minutes or until golden.
Heat 1 Tbsp oil in a heavy bottomed saucepan over medium-low heat. Add onion. Cook, stirring, for 5 minutes or until soft. Stir in garlic and chilli for 2 minutes. Add cumin, ginger, cinnamon, coriander and allspice. Cook, stirring, for 2 minutes or until aromatic. Stir in the tomato and stock. Simmer for 10 minutes. Transfer the tomato mix to a casserole dish. Stir in the chickpeas and add the butternut and cauliflower. Bake for 20 minutes.
Serve with dollops of yoghurt, fresh mint leaves and lime wedges.


Recipe by Bronwyn Darne 

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