Coconut aminos roasted veg with risoni and tahini roasted garlic dressing
one small head of broccoli
one small cauliflower
300g button mushrooms
one head fresh garlic, skin on
1 tbsp olive oil
3 tbsp Planet Plant-Based coconut aminos
salt and pepper to taste
Planet Plant-Based risoni
2 tbsp Planet Plant-Based tahini
Roasted garlic cloves
1/4 tsp salt
Chop broccoli and cauliflower into florets, potatoes in a medium dice and quarter the mushrooms. Place in a large mixing bowl.
Measure 2 tbsp Planet Plant-based coconut aminos, olive oil, salt and pepper and add those to the bowl with vegetables. Toss to combine, scatter on a baking tray and place the garlic bulb in the middle.
Roast at 180C for 20-25 minutes or until tender and slightly charred.
While the vegetables roast in the oven cook Planet Plant-Based risoni according to package instructions.
Make the dressing. Squeeze roasted garlic out of its peel and into a small mixing bowl. Smash with a fork. Measure the rest of the ingredients for the dressing in the same bowl and whisk vigorously until smooth and light. Set aside.
Divide risoni into four portions, top with roasted veg and garnish with tahini roasted garlic dressing.