Recipe: Appetizing Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF

Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF. Remove the pan, spoon the juices back over the cauli, then quickly sprinkle over the dukkah so it sticks. Remove and transfer to the roasting tin Add in the breadcrumbs, red pepper, turmeric, season with the salt & pepper and drizzle with some oil. Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF.

Spread out in a single layer on a baking sheet. Rich and thick Greek yogurt gets spiked with a generous. The basic idea behind this roasted cauliflower was to marinate the cauliflower in a satay style marinade, roast it and then serve it with a Thai style spicy peanut sauce for dipping. You can cook Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF

1. Prepare 2 slice of toasted gluten-free white bread or 50g breadcrumbs.
2. It's 2 of corn on the cob with husks still on*.
3. Prepare 1 of red bell pepper.
4. You need 350 grams of cauliflower florets.
5. It's 3 tbsp of oil plus extra for dressing.
6. You need 1 tbsp of fennel seeds.
7. It's 1 tsp of cumin seeds.
8. You need 1 tbsp of ground turmeric.
9. You need of sea salt & black pepper.
10. It's of flat leaf parsley.

I was a little worried that marinating the cauliflower might cause problems with roasting but it works quite well with the cauliflower absorbing a lot of the. Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper. Arrange the cauliflower evenly around the chicken.

Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF step by step

1. Preheat the oven to gas 6 / 200C / 400°F. If using toasted bread, pulse it in a food processor into breadcrumbs.
2. Preheat the grill to medium and cook the corn cobs for 20 - 25 minutes, turning occasionally until cooked and the husks are blackened. *You can also oven roast trimmed corn cobs wrapped in foil or parchment paper instead. Remove and set aside to cool. When cooled remove the husks and slice the corn kernals off the cob into a bowl.
3. While the corn is cooking, place the pepper over a naked gas flame to roast and char the skin. When the skin is fully blackened place in a ziplock bag to steam for 10 minutes. Rub the pepper against the inside of the bag to peel the black skin off. Remove from the bag and rinse to remove any remaining skin, then dry and dice into chunks.
4. Dry fry the cumin and fennel seeds for a few minutes in a frying pan then remove and place in a roasting tin. Heat the oil in the frying pan and fry off the cauliflower florets, cut side down, for 5 minutes until lightly browned, then turn and cook a further 2 minutes. Remove and transfer to the roasting tin.
5. Add in the breadcrumbs, red pepper, turmeric, season with the salt & pepper and drizzle with some oil. Mix together then bake for 25 - 30 minutes until the cauliflower is slightly wilted and crispy on the edges.
6. Remove from the oven, place in a serving plate. Mix the corn through, season to taste and sprinkle with chopped parsley.

I sometimes cook the cauliflower whole. To ensure the head is cooked right the way through, hollow out the thickest part of the stem using a small knife, though it's. After the huge success of my Garlic Parmesan Roasted Cauliflower recipe, I decided to create another one because I know you all love cauliflower as much as I do! 😉 This time, I added lots of spices that make this Spicy Roasted Cauliflower recipe so delicious. Roasted cauliflower - healthy side dish. You may have noticed that cauliflower has become a very popular vegetable, especially as.