Alison Beck, Tester and Taster
Cauliflower is a much under rated vegetable in my view, roasted with herbs or spices such as cumin it is delicious. This is really simple and makes a great accompaniment to many meals.
Testers and Tasters Feedback:
“A good easy to prepare recipe, excellent.”
“Ingredients easy to source and economical, very tasty.”
“Quick to prepare, very easy, very economical."
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Alison Beck, Tester and Taster
Serves 6-8
Plants: 5
Preparation: 15-20 minutes Cooking: 25-35 minutes
GF V NF DF
Swaps
NF: Note – pine nuts are seeds but if making for someone with a nut allergy please check first.
Pine Nuts: replace with sunflower and pumpkin seeds
Herbs: use other herbs such as rosemary, garlic, sage, oregano, parsley, chives etc.
Pine nuts for chopped chestnuts or other nuts.
Freezing
This will freeze but the cooked cauliflower will lose texture.
Ingredients
1 large head of cauliflower, it should be firm and trimmed of any discoloured bits.
2 tsp of cumin seeds
1 tsp of paprika
50g of pine nuts
2-3 tbsp Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil
Salt and pepper to taste
Options:
Add: halved sprouts 20-25 minutes before the end of cooking time.
Stir in harissa to coat the vegetables 10 minutes before the end of cooking for a spicy version.
Sprinkle with a mixture of semolina or tapioca and parmesan or pecorino cheese for a crunchy topping - add at the beginning of the cooking time. Turn the cauliflower regularly to get an overall golden colour.
Method
Heat the oven to 200C,180C fan, 400F, gas 6.
Cut the cauliflower into florets and put in a large bowl. If you like them, I also add in any of the green stalks if they are in good condition.
Add the EVOO, salt and pepper and the herbs and spices you are using. Make sure the cauliflower is coated and add more herbs and spices to your taste.
Place on a baking sheet making sure you have a single layer.
Bake for 25 minutes. If using add the sprouts after 10-15 minutes.
Turn the cauliflower and add the pine nuts and bake for a further 15-20 minutes until the cauliflower is cooked but it it is still firm.
The pine nuts should be toasted. You may need to stir everything up again before the end of cooking time. The stalks and leaves will go crispy.
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