Cauliflower, Parsnip and Roast Garlic Puree with Crispy Roast Potatoes and Fennel Slaw

For the cauliflower & Parsnip puree
2 parsnips peeled & chopped into 1-inch pieces
1/2 medium cauliflower broken into pieces, including the cores
1/2 bulb garlic
2 tablespoons extra-virgin olive oil
2 tbsp plant based plain yogurt
Juice 1/2 lemon
1/2 teaspoon sea salt
Black pepper
For the crispy potatoes
3 medium potatoes peeled and cubed
2 tbsp olive oil
1 tsp garlic powder
Big pinch sea salt

For the fennel slaw
1/2 fennel finely sliced, thinly
1/4 white cabbage shredded
2 tbsp plant based yogurt
1 tbsp vegan mayo
Big pinch sea salt
Juice 1 lemon
2 tbsp extra virgin olive oil

To roast the potatoes and garlic
Pre heat your oven to 180c.
Add the potatoes to a roasting tray, then toss to coat them in olive oil, garlic powder, salt & pepper. Pop your 1/2 bulb of garlic in too, with its skin and roast for approx 40 minutes until crispy on the outside and soft inside.
Remove the garlic after 25-30 minutes and set aside.

To make the puree
Add the cauliflower and parsnip to a large saucepan and cover with boiling water.
Boil for 10 to 12 minutes or until fork tender. Transfer to a food processor.
Add the roasted garlic (remove the skin) along with the olive oil, yogurt, lemon juice, salt, and a pinch of pepper.
Blitz until very smooth.

To make the slaw
Add all the ingredients to a tub and mix to combine.

To serve
Serve the crispy potatoes on a bed of puree and top with the slaw.

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