Filipino-Style Vegetable Adobo with Garlic and Bay

Name: Rukmini Iyer's Filipino Vegetable Adobo | Easy Traybake Recipes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 2
Ingredients: 300g Tenderstem broccoli; 150g long-stemmed sprouting cauliflower or an ordinary small cauliflower, cut into florets; 150g shiitake mushrooms, whole; 3 cloves of garlic, grated; 3 bay leaves; 2 tbsp sunflower or olive oil; 2 tbsp Chinese or white vinegar; 1 tbsp dark soy sauce; 3 spring onions, thinly sliced; freshly cooked rice

by Rukmini Iyer from The Roasting Tin Around The World

The adobo-inspired marinade in this dish adds a delicious sharpness to the crispy roasted cauliflower, broccoli and shiitake mushrooms.

Vegetarian Vegan Dairy-Free Tray Bake

Serves 2

Total 40 min

Prep 10 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

I first read about adobo, as with a lot of dishes, in Niki Segnit’s The Flavour Thesaurus – a Filipino way of cooking meat, often pork, with vinegar, garlic and bay leaves. It also works beautifully as a way of cooking vegetables, and I love using the marinade here on crispy Tenderstem broccoli, the rather new and exciting long-stemmed cauliflower, and a good handful of shiitake mushrooms. (You can of course use ordinary broccoli and cauliflower.)

Ingredients

300g Tenderstem broccoli

150g long-stemmed sprouting cauliflower or an ordinary small cauliflower, cut into florets

150g shiitake mushrooms, whole

3 cloves of garlic, grated

3 bay leaves

2 tbsp sunflower or olive oil

2 tbsp Chinese or white vinegar

1 tbsp dark soy sauce

To serve:

3 spring onions, thinly sliced

freshly cooked rice

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Tip the broccoli and cauliflower into a large bowl, then pour over a kettleful of boiling water. Let them sit for 2 minutes, then drain well and transfer the vegetables into a roasting tin large enough to hold everything in one layer.

Add the shiitake mushrooms, then mix through the garlic, bay leaves, oil, vinegar and soy sauce, making sure everything is well coated. Transfer to the oven and roast for 25–30 minutes, until the broccoli is crisp and slightly charred at the edges.

Taste and adjust the salt as needed, then scatter over the spring onions and serve with rice alongside.

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