Cauliflower purée with barbeque glazed butternut squash and carrots

I have been meaning to make cauliflower purée for ages now, and only now got around to it. I decided to serve it with simple roasted barbeque glazed vegetables, and found that the cauliflower purée indeed makes a very nice change from potato mash. This is easy enough to make on weekdays and I'm sure I will make it again.

Ingredients

2 cauliflowers

1 small onion

1 garlic clove

2 bay leaves

1 tbsp vegetable stock powder

10 g butter

1 small butternut squash

8 baby carrots

1 tbsp olive oil

Fresh thyme

2 tbsp barbeque sauce

French breakfast radishes

Method

Wash the cauliflower and cut it into florets. Chop the onion and garlic finely. Cook the cauliflower florets in water with the chopped onion and garlic, the bay leaves and vegetable stock powder until they are soft. Remove the bay leaves and drain off any excess water. Purée the cauliflower and add the butter to it. Also add some salt to taste, if needed.

Peel the butternut squash and cut it into slices. Brush the slices and the carrots with olive oil and roast until done. Then glaze them with the barbeque sauce.

Serve all together and enjoy!

Your VegHog