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2 cups riced cauliflower, frozen
½ tsp ground turmeric
5 brussel sprouts, halved
1 white potato, cubed
1 carrot, peeled and chopped
½ tbsp olive oil
½ tsp salt
¼ tsp pepper
1 cup mushrooms, sliced
1 tbsp butter or olive oil
Fresh parsley, chopped
2-3 cloves garlic, finely minced
1 tsp lemon zest
1 cup vegan mayonnaise or sour cream
1 tsp Dijon mustard
¾ tsp salt
¼ tsp pepper, to taste
Mix all garlic sauce ingredients in a small bowl, cover and refrigerate until ready to use.
Preheat oven to 400F. Line a baking sheet with foil and set aside. In a large bowl, toss brussel sprouts, potatoes and carrots with olive oil, salt and pepper. Spread evenly onto baking sheet and roast for 20 minutes, shaking the pan about halfway through so it cooks evenly throughout.
Heat frozen cauliflower according to package directions. Sprinkle with turmeric and toss until it coats evenly. Pour into bowls.
In a small skillet, heat butter or oil then cook mushrooms about 5 minutes until softened.
Construct bowls by adding all the vegetables on top. Season with additional salt and pepper, if desired.
Then sprinkle with parsley.
Serve with garlic sauce.
Nutritional analysis (per serving): 441 cal; 18 gm carbohydrate; 3 gm fiber; 3 gm protein; 42 gm fat; 756 gm sodium