If there was ever a definition for ‘awesome easy dinner’ than this would be it. I’m not quite sure how my brain puts two and two together, but this combination of veggies blows my taste buds away. Literally. I was eating, enjoying every mouthful and could not believe the incredibly rich taste, the amazing textures and flavours. It’s fair to assume that last night’s dinner went something like this:
[chewing chewing] OMG! [chewing some more] mmmm! [smelling them mushrooms, moaning] oohhh! [taking a big bite with a bit of everything] eerrrmaaahhgoood!
Yes, I’m pretty much not kidding. My dinner was a borderline affair. But in my defence, there’s 3 things you should know before judging.
- Mushrooms are one of my favourite things in the entire world and I find they go best with garlic, good olive oil and thyme. That is why I always have them with garlic, good olive oil and thyme, duh. I love them roasted, grilled, raw, marinated or pan fried. I don’t discriminate, I’ll eat them all.
- Roasted cauliflower is another one of my favourite things eveerrr! I can (and did) have it for breakfast, lunch, dinner and even in smoothies. Well, not roasted in the latter, but yes, even in smoothies. Call me crazy, I can live with that.
- Taro is my newest obsession and growing more and more attached to it every time I taste it. I find it richer, meatier and creamier than potatoes and when roasted I find it is such a great alternative to bread! If it wasn’t for taro in this dish, I would have served it all on a good slice of wholemeal sourdough.
Inside a taro.
Besides absolutely delicious, this gorgeous meal is incredibly easy to put together. An oven, a blender (or food processor) and 20 minutes are all you need. Oh, and a big fork. Definitely a big big fork. Enjoy. xx
- 1 medium taro, cut into thick slices
- 1/4 cauliflower head, cut into medium florets
- cooking olive oil
- sea salt flakes
- freshly cracked black pepper
- the roasted cauliflower florets
- 1 TBSP tahini
- 9-10 TBSP good olive oil
- 1 green onion, finely sliced
- sea salt and freshly cracked black pepper
- 4 big field mushrooms
- handful of fresh thyme
- cooking olive oil
- 1 garlic clove, grated
- fresh sprouts or baby spinach or any other greens you fancy
- Preheat oven to 200C.
- Cut taro and cauliflower and place in an oven tray. Sprinkle with olive oil, sea salt and black pepper. Place the tray in the oven and cook for about 20 minutes, until taro is crisp on the outside and soft on the inside and the cauliflower turns golden.
- Halfway through the ‘oven time’ add a pan on low heat, pour 4-5 TBSP cooking olive oil in it and add the fresh thyme. After about 1 minute, add the field mushrooms, whole, stems facing upwards and cover the pan. Allow them to cook for 3 to 4 minutes, until dark golden and looking all gorgeous. Flip them over and cook for another minute.
- Once mushrooms are almost done, turn off the heat, flip them again stems facing upwards and sprinkle the grated garlic inside their moist and juicy caps. Leave the mushrooms in the pan and cover it with a lid. Set aside.
- Once cauliflower is cooked, add the florets to a blender with tahini and olive oil and puree. Scoop into a bowl and mix with green onions and seasoning.
- To serve, assemble everything atop some sprouts or any greens in season.