Perfectly roasted root vegetables, cauliflower and garlic, all mashed with olive oil, lemon juice, salt and pepper. Vegan, gluten-free, low fat and so good for you.
- 3 Medium carrots, peeled and chopped
- 2 Medium parsnips, peeled and chopped
- 1-½ cup Chopped cauliflower
- ½ cups White onion, diced
- 5 tablespoons Olive oil, divided
- 1 bulb Garlic
- 1 Lemon, juice
- Salt and pepper
Preheat oven to 400ºF.
Place carrots, parsnips, cauliflower and onion on baking sheet sprayed with cooking spray. Drizzle the vegetables with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Cut the bulb of garlic, place the garlic in a piece of aluminum foil, drizzle with a little olive oil, salt and pepper. Close the top of the foil and place the garlic on the baking sheet with the vegetables.
Bake the vegetables and garlic on the middle rack of the oven for 25 to 30 minutes. When done, remove from the oven and place the vegetables in a food processor.
Unwrap the garlic and press the roasted bulbs into the food processor with the vegetables. Squeeze the lemon juice, a little salt and pepper. Pulse and drizzle with remaining olive oil. Serve and enjoy!