Cauliflower and herb puree with garlic fried potatoes and mint sauce


  1. 1 head of cauliflower
  2. 12 new potatoes
  3. 12 long-stalked broccoli
  4. 4 carrots< /li>
  5. 2 cloves of garlic
  6. 2 tablespoons of olive oil
  7. Mint sauce
  8. Vegan sauce granules
  9. Salt & pepper
  10. < /ol>


    • Chop the carrots and potatoes and place in a casserole dish, drizzle with olive oil, add the finely chopped garlic and sprinkle with salt and pepper. Roast slowly at 150-160 degrees Celsius for 1 hour.
    • Chop the cauliflower (without the leaves) and cook in salted water until tender, drain and place in a food processor with a teaspoon of the mixed herbs, a pinch of salt and a drizzle of olive oil . Blend until smooth.
    • Toss the broccoli in olive oil with a little salt and pepper in a saucepan over high heat for 1-2 minutes.
    • Put the sauce granules in a Pitcher with a good teaspoon of mint sauce. Add boiling water to desired consistency and serve.
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