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 and transfer to the roasting tin Add in the breadcrumbs, red pepper, turmeric, season with the salt & pepper and drizzle with some oil. Ingredients of Vickys Spiced Cauliflower Soup, GF DF EF SF. Ingredients of Vickys Spiced Cauliflower Soup, GF DF EF SF.

The cauliflower is delicious all on its own, but if you want to add another element, plain yogurt makes a tasty dip or topping to drizzle. Jazz up the yogurt by mixing a clove of minced garlic and a bit of ground cumin or freshly minced mint leaves with the yogurt. 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. You can cook Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF using 10 ingredients and 6 steps. Here is how you achieve it.

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

1. You need 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. Prepare 3 tbsp of oil plus extra for dressing.
6. You need 1 tbsp of fennel seeds.
7. You need 1 tsp of cumin seeds.
8. Prepare 1 tbsp of ground turmeric.
9. Prepare of sea salt & black pepper.
10. Prepare of flat leaf parsley.

Roasted cauliflower - healthy side dish. You may have noticed that cauliflower has become a very popular vegetable, especially as. Expert Tips for Making the Best Roasted Cauliflower. Rice the Cauliflower: This Spicy Cauliflower would make a great fried rice to accompany your favorite Asian dish.

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.

This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking. Chop the cauliflower into bite-sized florets. In a large bowl, combine cauliflower, garlic, and lemon zest with the cumin, coriander, paprika, red pepper flakes, olive oil, kosher salt, and fresh ground pepper. We love grilled chicken, dairy free potato soup, and curry spiced cauliflower.