Roasted vegetables on garlic and lemon coconut cream

Vegetables roasted at high heat until the edges catch, served over a cool layer of COCO by Angela natural fermented coconut with garlic and lemon. The contrast between the hot, crisp vegetables and the cold, creamy base is what makes this dish.

Ingredients

• 1 small cauliflower, in florets
• 1 head of broccoli, in florets
• 400 g small potatoes, quartered
• 2 carrots, in thick slices
• 3 tablespoons extra virgin olive oil, plus a drizzle to finish
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 250 g natural fermented coconut
• 1 garlic clove, grated
• Juice of half a lemon
• 1 tablespoon tahini (optional)
• Chilli flakes
• Salt and pepper

Method

1. Preheat the oven to 220 °C.
2. Toss the potatoes and carrots with half the oil, salt and pepper. Roast for 10 minutes on a large tray.
3. Meanwhile, toss the cauliflower and broccoli with the rest of the oil, the paprika, cumin and oregano.
4. Add them to the tray without crowding and roast for another 20–25 minutes, turning halfway, until the tips of the broccoli and cauliflower are well toasted.
5. Mix the fermented coconut with the garlic, lemon juice, tahini and a pinch of salt.
6. Spread the cream over a serving dish, leaving a clear border, and pile the vegetables on top straight from the oven.
7. Finish with a drizzle of oil and a few chilli flakes. Serve straight away.

Time: 45 minutes · Serves 4

You might also like our roasted cauliflower with coconut and lemon sauce. Find COCO by Angela at your nearest shop.