level: easy
serves 3-4
1 head of cauliflower, chopped
1 lg red onion, chopped
1 fennel bulb, chopped
1 sm potato, peeled and cubed
2-3 cups water
4 cups rice milk, unsweetened
grape seed oil, drizzle
sesame, drizzle
salt and pepper (to taste)
1 tbsp dried vegetable flakes
1 tsp lemongrass herb
greek seasoning (optional)
Preheat oven at 400 degrees. Use half portion of all vegetables to roast in oven. The other half will be cooked in a separate sauce pan. Brush olive oil onto cauliflower, potato, fennel bulb and onion cubes. Place fennel stalks (chopped) aside with its feather leaves that resemble dill. Add a pinch of salt and pepper. Drizzle veggies with sesame oil. Lightly brush grape seed oil onto a baking sheet. Roast vegetables for about 40 minutes or until golden brown. Pinch veggies with a fork to test for tenderness and flip vegetables to cook on all sides. Set aside.
In a separate medium sauce pan bring water to a boil and toss the other half portion of the vegetables into boiling water. Add a pinch of salt, pepper, dried vegetable flakes and lemongrass herb. Add fennel stalks and feathery leaves. Lower heat to medium for a slow boil. Cover with a lid until water begins to evaporate. Add rice milk. Constantly stir with wooden spoon. Cook until vegetables appear almost pureed. Add roasted vegetables and greek seasoning (optional) to add a spicy kick.
In Gusto!
Turista Chef
--CarmenGarcia
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