This is one of those experiments that crept into my brain and worked first time. I make quite a lot of variations of a cauliflower, broccoli, potato mix from dry to moist, from roasted to plain cooked vegetables, from full vegan to a combination. I used cheese this time but you could add more nutritional yeast or a touch of marmite into the mix instead and perhaps add crushed , mildly salted, salted cashews to the top when browning off.
Ingredients for the roasting tine – 2 tablespoons olive oil, 1 tablespoon turmeric, desert spoon mint, tablespoon thyme, teaspoon paprika.
To add later – tablespoon nutritional yeast, half teaspoon of arrowroot, teaspoon whole mustard, 100g barber’s crunchy, desert spoon bouillon.
Vegetables – chopped large cauliflower, about 20 small salad potatoes, 1 small onion chopped fine.
Heat the oil, herbs and spices in the oven in a roasting tin (210c).
At the same time pre-cook the potatoes for 5 minutes in the microwave, add to the hot oil and turn.
Keep pre-cooking the cauliflower a batch at a time (4 minutes each), adding to the roast and turning to catch the turmeric colour.
Add the onions to the roast before the last batch.
Add the remaining ingredients, except the cheese and mix round. Add 100 cc of water and half the cheese, then mix up. Top with remaining cheese and return to the oven, until the cheese is browning.