Vegie Roast with Cauliflower Steaks and Pumpkin Mash

Try a plant-based twist on a traditional meal with this Vegie Delights Vegie Roast with Cauliflower Steaks and Pumpkin Mash. Stacked with nutritious and filling vegetables your guests will be thankful that this is on the table.

Serves: 6 | Prep Time: 15 mins | Cook Time: 30 mins


  • 800g Japanese or kent pumpkin, skin removed and cut into small chunks
  • 1/4 cup (62ml) extra virgin olive oil
  • 1 Vegie Delights™ Vegie Roast 
  • 1 small head cauliflower, sliced into 2cm thick steaks
  • 1 teaspoon sweet paprika
  • 1/4 cup reduced salt vegetable stock
  • 1/4 cup water
  • 1 large (220g) spanish onion, sliced into eighths
  • 1 tablespoon capers
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon dill, finely chopped
  • 3 tablespoons (45g) almonds, roughly chopped
  • Black pepper


  1. Heat oven to 180°C and line 2 large baking trays with greaseproof paper.
  2. Arrange pumpkin on one tray, drizzle with 2 tablespoon extra virgin olive oil and toss.
  3. Arrange cauliflower over the other tray, drizzle with 2 tablespoons extra virgin olive oil, sprinkle with sweet paprika, season with sea salt and black pepper and toss to coat.
  4. Place Vegie Delights Vegie Roast in a small baking dish, pour vegetable stock and water around the roast, add onion pieces and capers and place all trays in the oven to cook for 20 minutes.
  5. At 20 minutes, remove the pumpkin, whilst leaving the cauliflower and roast in to cook a further 10 minutes.  Mash pumpkin by hand or puree in a blender, cover and set aside.
  6. Once all ingredients are cooked, slice the Vegie Roast and spread pumpkin puree over the base of a serving dish.
  7. Top with cauliflower steaks and Vegie Roast, spoon over the onions, capers and stock from the baking dish, sprinkle with parsley, dill, almonds, season with black pepper and serve.

Recipe and image kindly provided by Vegie Delights.

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