Cauliflower recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:
Roasted cauliflower
This makes a great nibble to go with drinks – its smoky, caramelised flavour has been known to win over even the most cauliflower-sceptical. It's also great on the barbecue (just make sure the florets are slightly larger than they are for the oven roasting method). Serves four as a nibble to go with drinks.
1 cauliflower
2 lemons
Flaky sea salt and freshly ground black pepper
3 tbsp olive oil
½ tsp smoked paprika
Heat the oven to 220C/425F/gas mark 7. Cut the cauliflower into medium-sized florets, rinse and let some of the water remain clinging to the florets. Put them in a bowl, squeeze over the juice from one of the lemons, and season well.
Put the florets on a baking sheet and toss them with olive oil and more salt and pepper. Dust on the paprika, cut the remaining lemon into six segments and scatter these in the tin. Bake for 25-30 minutes, turning once, until slightly caramelised at the edges. Squeeze over the juice from the roasted lemon segments and serve at once, scattered with a little flaky sea salt.
Garlic Roasted Cauliflower Recipe
(Adapted from Ina Garten)
Ingredients:
1 head of cauliflower, cut into small florets
1 head of garlic, cloves separated & unpeeled
2 Tbsp. extra virgin olive oil, divided
1 tsp. kosher salt
freshly ground black pepper, to taste
1/4 cup finely-chopped flat-leaf parsley
1/4 cup pine nuts, toasted
2 Tbsp. freshly-squeezed lemon juice
Method:
Heat oven to 230°C - 450 degrees F. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel the skins off. Cut the largest cloves in half lengthwise.
On a rimmed baking sheet, toss the cauliflower with the garlic, 1 1/2 Tbsp. olive oil, salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes.
Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1/2 Tbsp. olive oil, parsley, pine nuts, and lemon juice. Toss well and serve hot or warm. Serves 6.
Ali’s Tip:
To kick this up an extra notch, serve it with some freshly grated Parmesan. Delish!
- Cauliflower and apple soup
- Roasted Cauliflower, Leek, and Carrot Soup | Flourishing Foodie:
'via Blog this'
Roasted cauliflower
This makes a great nibble to go with drinks – its smoky, caramelised flavour has been known to win over even the most cauliflower-sceptical. It's also great on the barbecue (just make sure the florets are slightly larger than they are for the oven roasting method). Serves four as a nibble to go with drinks.
1 cauliflower
2 lemons
Flaky sea salt and freshly ground black pepper
3 tbsp olive oil
½ tsp smoked paprika
Heat the oven to 220C/425F/gas mark 7. Cut the cauliflower into medium-sized florets, rinse and let some of the water remain clinging to the florets. Put them in a bowl, squeeze over the juice from one of the lemons, and season well.
Put the florets on a baking sheet and toss them with olive oil and more salt and pepper. Dust on the paprika, cut the remaining lemon into six segments and scatter these in the tin. Bake for 25-30 minutes, turning once, until slightly caramelised at the edges. Squeeze over the juice from the roasted lemon segments and serve at once, scattered with a little flaky sea salt.
Garlic Roasted Cauliflower Recipe
(Adapted from Ina Garten)
Ingredients:
1 head of cauliflower, cut into small florets
1 head of garlic, cloves separated & unpeeled
2 Tbsp. extra virgin olive oil, divided
1 tsp. kosher salt
freshly ground black pepper, to taste
1/4 cup finely-chopped flat-leaf parsley
1/4 cup pine nuts, toasted
2 Tbsp. freshly-squeezed lemon juice
Method:
Heat oven to 230°C - 450 degrees F. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel the skins off. Cut the largest cloves in half lengthwise.
On a rimmed baking sheet, toss the cauliflower with the garlic, 1 1/2 Tbsp. olive oil, salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes.
Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1/2 Tbsp. olive oil, parsley, pine nuts, and lemon juice. Toss well and serve hot or warm. Serves 6.
Ali’s Tip:
To kick this up an extra notch, serve it with some freshly grated Parmesan. Delish!
- Cauliflower and apple soup
- Roasted Cauliflower, Leek, and Carrot Soup | Flourishing Foodie:
'via Blog this'
No comments:
Post a Comment