Jerk-Roasted Cauliflower with Dill Cream and Baby Potatoes

A new recipe created by Éline Bonnin, a vegan chef and book author based in Montreal! Our beautiful purple cauliflower inspired her with ideas for roasted vegetables on a sheet pan. Easy, flavorful cooking is possible!

Ingredients

For vegetables

• 1 cauliflower
• 250g of baby potatoes
• 1 tablespoon olive oil
• 1 tablespoon of vegetable margarine
• 1 tablespoon jerk spice

For the sauce

• 250 ml of soy cream
• 1/2 lemon
• 1/4 bunch of dill
• Salt and pepper

Steps

1. In a medium bowl, combine the sauce ingredients and set aside a third in a separate small bowl. Remove the leaves from the cauliflower and cut it into 4 large slices.
2. Place them on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, pepper, and jerk seasoning. Brush to distribute the seasoning throughout.
3. On the other half of the baking sheet, add the potatoes. Brush them with margarine and optionally, fleur de sel!
4. Bake for 50 minutes at 180°C / 355°F.
5. Pour the soy cream into a bowl. Squeeze the lemon over it and wait a minute before mixing. The lemon will thicken the cream! Mix.
6. Chop the dill. Add the dill to the cream with salt and pepper. All you have to do is serve the roasted cauliflower with the potatoes and cream.

Tips

You can imagine bowls of lots of roasted vegetables with grilled tofu too!

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A post shared by Eline Bonnin (@patateetcornichon)

Recipe made by Éline Bonnin

Photo credit: Éline Bonnin