Roasted Cauliflower

Recipe of the Week

Seasonal Produce: Cauliflower & Fresh Turmeric

Processed with MOLDIV

Cauliflower has grown in popularity over the past few years becoming much more than the classic cauliflower cheese side that we all know and love – and becoming a main star in its own right.

Roasted cauliflower lends itself to so many different recipes and so I’ve decided to try three different roasted cauliflower recipes, each working perfectly as a starter or even as a main course if done on a larger scale.

Charred Cauliflower

Roasted with rose Harissa and honey

This recipe idea has come from a fantastic recipe by Sabrina Ghayour in her book Feasts, a middle-eastern cookbook with dozens of recipes for occasions with family and friends. Sabrina’s book is full of big flavours that need to make no apology, and she suggests which dishes to pair together giving you no excuse not to prepare a full banquet!

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Ingredients

1 cauliflower
2 tbsp rose harissa
2 tbsp clear honey
1 tsp ground cinnamon
2 tbsp light tahini
3 tbsp greek yoghurt
Squeeze of lemon
Small bunch of parsley

Method

To make the marinade, simply mix the Harissa, honey and cinnamon in a bowl with a large glut of olive oil.

Prepare the cauliflower by cutting away the outer leaves and trim the bottom stalk. Next cut the cauliflower into 4-6 slices simply as you would a piece of bread (although it may start to crumble in some areas – but don’t worry).

Coat the cauliflower with the marinade on either side and lay onto a baking tray. Pop in the oven at 180C for 20-25 minutes or until the stem feels soft to touch.

A great sauce that really compliments this recipe is made very simply by mixing the tahini, yoghurt and lemon together.

Sprinkle with parsley to serve. Enjoy!

Turmeric Cauliflower

Roasted with fresh turmeric

This recipe idea has come from Farmdrop, a fantastic local delivery company who proudly supports our local farmers and suppliers to bring beautiful produce direct from suppliers to our doors. If you haven’t tried them out yet, I really suggest you do!

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Ingredients

1 cauliflower
1 inch fresh turmeric
2 inch fresh ginger
1 clove of garlic
1 tbsp olive oil

For the dressing
1/2 tsp red chilli powder
2 inch ginger, grated
1 clove of garlic
1 shallot
4 cinnamon stalk
1/2 tsp cumin seeds
1 tsp garam masala
200ml coconut milk

Method

To make the marinade, finely grate the turmeric and ginger and combine in a bowl with the garlic and olive oil.

Prepare the cauliflower by cutting away the outer leaves and trim the bottom stalk. Next cut the cauliflower into 4-6 slices simply as you would a piece of bread (although it may start to crumble in some areas – but don’t worry).

Coat the cauliflower with the marinade on either side and lay onto a baking tray. Pop in the oven at 180C for 20-25 minutes or until the stem feels soft to touch.

Farmdrop have suggested a beautiful coconut sauce to accompany this cauliflower which is made by firstly heating 1 tbsp vegetable oil in a saucepan and adding the cardamom, cinnamon and cumin seeds once hot. Leave to sizzle for about 15 seconds before adding the shallot, red chilli, garlic, ginger and garam masala and cook for about 5 minutes until golden. Pour in the coconut milk and bring to the boil and simmer.

Remove the cinnamon and cardamom seeds and blitz the sauce.

Combine together and enjoy!

Roasted with fresh turmeric and Indian spices 

The combination of indian spices really compliment the cauliflower to create a light dish that really packs a punch. I suggest serving with raita – especially if you have included the kashmiri chilli, to counter the heat. I opted to cook this recipe using small florets, but you could use steak-like slices if you are serving as a larger starter or a mean course.

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Ingredients

1 cauliflower
1 inch fresh turmeric
2 inch fresh ginger
1 clove of garlic
1/2 tsp ground coriander
1/2 tsp chilli flakes
1/2 tsp kashmiri chilli, optional
1/2 tsp paprika
1 tsp ground cumin
1 tbsp olive oil

For the dressing
2 inch ginger, granted
1 clove of garlic, minced
4tbsp greek yoghurt
1/2 tsp garam masala
2 inch cucumber, grated
1 small bunch of coriander
1 small bunch of mint
1/2 lime

Method

To make the marinade, finely grate the turmeric and ginger and combine in a bowl with the garlic and olive oil. Next add the dry spices and mix it all well together. Season well with salt and pepper.

To prepare the cauliflower firstly cut off the outer green leaves and the stalk. Next cut the cauliflower into small florets and put them all in a sandwich bag/plastic bag. Tip the marinade into the bag, inflate with a small amount of air and seal the bag with your hand. Shake the bag (not too vigorously!) to get a good overall coating on the florets.

Tip the florets out on to a baking tray making sure that they are well spaced out, and bake at 180C for 20-25 minutes or until the stem feels soft to touch.

To make the raita dressing, put the garlic, ginger and yoghurt in a bowl and mix together. Next add the garam masala and lime and finally the mint and coriander.

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2 thoughts on “Roasted Cauliflower

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