Veges can be so much fun – colourful, versatile, and even cute! Here’s a simple cauliflower and mushroom sheep that would be perfect doused in a lovely, warm sauce.
Recipe
Ingredients
- steamed cauliflower
- sautéed mushroom (I used the dark capped)
- broccoli (or peas or spinach)
Method
Step 1 Use a large piece of cauliflower for the top of the sheep.
Step 2 If it’s not nicely ‘sheep’ shaped then add more to the bottom.
Step 3 Fill in any gaps with little bits of cauliflower.
Step 4 Add a mushroom with the stem removed for the face.
Step 5 Use more mushroom for the front legs.
Step 6 I added a little more cauliflower to the back so the legs fitted better.
Step 7 Cut more mushroom for the back legs.
Step 8 Add two mushroom ears.
Step 9 Slice some of the smaller cauliflower stalks to make the eyes and add a piece of mushroom for the pupils.
Step 10 Cut some broccoli for the grass.
Step 11 Add sauce if you wish and that’s it, ready to eat!
Judith
Judith Yeabsley is a mum of two boys who is
passionate about healthy food for kids. Her blog
The Art of Nutrition is a popular place to find
inspiration for fun, healthy, creative food for kids
big and small. Judith describes her mission as
“how to present healthy food creatively so it is
delicious looking and impulse-creating, so kids
can’t wait to tackle the plate”. The focus is fruit, vegetables and whole
grains. The plates are designed to be made by the average time-poor
parent, in the average kitchen, using readily available ingredients and
working on a budget.
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