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Break the cauliflower into bite-sized florets. Clean and cut the beans into bite-sized pieces. Depending on size, leave the mushrooms whole or cut them in half or quarters. Mince the garlic and ginger. In a bowl, combine the tomato puree, spiced, minced garlic and ginger and oil. Toss the vegetables in the masala. Alternatively, first transfer the vegetables to the baking tray and toss them in the masala there. Spread the coated vegetables on a baking tray lined with parchment paper. One tray should be able to hold about 4 servings. Roast in the oven until the vegetables have reached the desired tenderness, about 20 minutes. Serve topped with some sliced spring onions and freshly chopped cilantro. Enjoy by itself or as a side dish. # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave, in the oven or on the stovetop.
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