Ve-Du-Ya Cauliflower Traybake

Have you tried one of newest Belazu flavours? Ve-du-ya is an exciting vegan take on the classic ‘nduja. It is a rich and spicy blend of calabrian chillies and sweet peppers.

Here’s how to use it:

• Sprinkle on to pizza as a topping
• Coat vegetables and roast for a spicy kick
• Perfect as a base for a vegan ragu
• As a cooking paste to add heat to a recipe
• As a filling for sandwiches

We’ve decided to use it in a traybake, mixing it with a can of coconut milk, creating the perfect sauce to be served with rice or flatbread. This recipe is in keeping with our recent #InternationalEndFoodWasteDay campaigns. Rather than discarding the cauliflower leaves and stem, you chop them up and add them into the roasting pan, which adds a brilliant texture and crunch to the dish.

Written by Corin

Serves: 2
Prep time: 5 minutes 
Cooking time: 30 minutes

Ingredients

• 1 small cauliflower, cut into small florets and stalk roughly chopped
• Leaves from the cauliflower, finely chopped
• 220g cherry tomatoes, halved
• 1 red onion, sliced
• 2 cloves of garlic, crushed
• 5cm fresh ginger, grated
• 1 tablespoon olive oil
• 1 teaspoon sea salt flakes
• 200g frozen peas
• 3 tablespoons Ve-Du-Ya – vegan ‘nduja paste by Belazu
• 1 x 400g can of coconut milk
• 100g spinach, roughly chopped

To Serve

• 1 lime, juice only
• 1 handful of fresh coriander, roughly chopped
• Rice or flatbreads

Equipment

• Stainless steel tri-ply roasting pan
• Knife
• Chopping board
• Wooden spoon

Cooking Method

1. Preheat the oven to 200C fan/220C/ gas 7.
2. Mix the three tablespoons of Ve-Du-Ya and olive oil together in a small bowl.
3. After prepping the vegetables as per the ingredients list above, mix everything together in the roasting tin except for the coconut milk and spinach.
4. Now incorporate the Ve-Du-Ya & olive oil mixture in the roasting pan with the vegetables, making sure cover the vegetables evenly.
5. Transfer the roasting pan to the oven to roast for 20 minutes.
6. Stir through the chopped spinach and coconut milk and let cook for a further 10 minutes or until the cauliflower is cooked through.
7. Remove from the oven and re-check seasoning adding more salt if desired.
8. Plate with rice or flatbreads and serve with a wedge of lime and a scattering of coriander.