Turmeric & Mustard Roasted Cauliflower with Leek, Garlic & Potato

1 large cauliflower ashed, cut into medium sized florets
2 leeks trimmed, washed, cut into 1" thick discs
1 red onion skin removed, cut into 1/6's
2 large potatoes cut into small 1" thick cubes
1 bulb garlic top removed
1 sprig fresh rosemary
few sprigs fresh thyme
8 vine tomatoes
150 mls vegetable stock

Dressing
1 tbsp cooking oil
1/2 tbsp wholegrain mustard
1/2 tbsp turmeric
few grinds black pepper
2 tbsp tomato passata
 
You will need 1 large roasting tin, 1 length of foil and 1 large bowl for this recipe.  Begin by assembling the ingredients as detailed. Preheat the oven to 180 degrees C.

Place the dressing ingredients into the bowl and stir before adding the cauliflower florets.  Ensure the dressing covers the cauliflower evenly.

Add the cauliflower and all of the remaining ingredients to the roasting tin spreading them out so the are evenly distributed.

Now pour the stock over all the ingredients.

Cover the tin with foil and leave to roast for 60 mins.  For the last 10 minutes, remove the foil and cook for a further 10-15mins until the edges begin to crisp.

Serve immediately.

thebalancedkitchen.co.uk