This looks very interesting. Might try a version of it with Brussel sprouts tomorrow. Thanks Spades, spatulas and spoons
Roasted Cauliflower with Bacon, Olives and Crisp Parmesan I am very partial to roasted vegetables of any type. Vegetables in the family Brassicaceae …
October – Roasted Cauliflower with Bacon, Olives and Crisp Parmesan
I could just eat a bowl of this salad on it’s own, but it was also delicious with orange glazed Salmon Fillets for dinner.
The various elements – the caramelisation of the fried onion mixture, bite of the chilli, crunchiness of toasted almonds and sweetness of the oranges – result in a mouth-watering fusion of flavours and textures.
Prep time: 5 minutes. Cooking time: 40 minutes
Ingredients:
Roasted Cauliflower
1/2 Head of cauliflower
1 teaspoon cumin powder
1/2 teaspoon salt
2 tablespoons olive oil
Onion Mixture
1 large brown onion, finely sliced
1-2 red chillies sliced
2 cloves garlic crushed
2-3 tablespoons olive oil
Salad ingredients
2 cups baby spinach
1/2 cup almond flakes
1 orange peeled and separated into segments, seeds removed
1/4 cup coriander or mint leaves roughly chopped
Salt and pepper to taste
Method:
1. Pre-heat oven to 180 degrees Celsius.
2. Remove outer leaves from cauliflower.
3. Mix together olive oil, cumin powder and salt. Rub this mixture all over the cauliflower.
4. Roast cauliflower for 25-30 minutes until cooked through and golden.
5. Meanwhile heat olive oil in a pan, onions, chilli and garlic and cool slowly until onions are golden brown and starting to caramelise slightly.
6. In another pan, dry toast the almond flakes until golden brown, taking care not to burn them.
7. Remove cauliflower from oven, cut into florets, add to onion mixture and mix through gently to coat cauliflower.
8. Place baby spinach leaves, cauliflower mixture, orange segments in salad bowl and toss carefully to avoid breaking cauliflower florets.
5. Sprinkle with toasted almonds and coriander/mint and serve.
A fabulous accompaniment for spicy lamb cutlets or just as good with red lentil dhal and some freshly cooked basmati rice. This classic Indian dish has many variations and this one is a simple South Indian flavoured version with curry leaves and cummin seeds.
Prep time: 10 minutes. Cooking time: 25 minutes
Ingredients
Half a head of a small cauliflower cut into small florets
1 cup frozen peas
1 onion finely diced
1/2 tomato chopped
3 cloves garlic and equal amount of ginger ground together into paste
1 tbspn cummin seeds
1 cinnamon stick (preferably cinnamon bark)
1/2 tspn turmeric
1 tsp cummin powder
1 tsp chilli powder
2 tbspn vegetable oil
Handful of fresh curry leaves
Handful of coriander leaves chopped for garnish
Salt to taste
Method
Heat oil in heavy based pot over medium heat
Add cinnamon bark, cummin seeds, curry leaves and heat until fragrant
Add onions and cook slowly over low-medium heat until transparent
Add ginger and garlic paste and mix through onions
Add cummin powder, turmeric and chilli powder and cook spices with onions for 1 minute taking care not to burn
Add tomato, mixing through onions and spices until heated through and starting to break up, add half a cup of water if necessary.
Add cauliflower and another half cup water and simmer over low heat until almost tender. (About 10-15 minutes)
Add salt to taste
Add peas and cook for 3-5 minutes until tender but still bright green
Garnish with chopped coriander
Serve with rice
Serves 4 as a main with rice or 6 as an accompaniment.