To all the cauliflower haters out there – please keep reading and try this recipe! It will honestly change every thought you ever had about the misunderstood vegetable that is cauliflower!!
I say misunderstood because for a long time the only way I (and I know many more) thought you could cook cauliflower was by boiling the life out of it and drowning it in white sauce. When that is done well it is amazing but when it isn’t, lets be honest it’s not great!
I love roasting vegetables – you can’t go too far wrong by chopping, adding a little oil and letting the oven do the rest. Roast cauliflower is a game changer! You get this gorgeous nutty taste that is just divine by roasting cauliflower. I would happily eat a plate of roasted cauliflower for dinner.
Serve the cauliflower alongside any dish, add to a salad or with my citrus chicken for a quick and easy dinner in minutes.
Go on, give roasted cauliflower a go and let me know what you think!!
Serves 4, as a side.
- 2 tsp coconut oil
- 1/2 head cauliflower, outer leaves removed
- 3 tsp sun-dried tomato pesto
- 1 tbsp extra-virgin olive oil
- Preheat an oven to 180°C and melt the coconut oil in a roasting tray or ovenproof dish.
- Chop the cauliflower into florets or bite sized chunks. If you have removed the stalk, cut it up too.
- Mix the cauliflower through the melted oil and roast in the oven for 20-30 minutes or until beginning to turn golden.
- As the cauliflower roasts, mix the pesto with the oil until you get a runny texture.
- To serve: drizzle the pesto over the cauliflower and enjoy!
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Fuss-free dishes are my favourites; roasting vegetables is one of the easiest things to quickly add bucket loads of flavour and produce tender, melt in your mouth grub in no time!
- 1 small pumpkin
- 1 tbsp honey
- 1 tbsp extra-virgin olive oil
- 1/2 tsp cinnamon
- 1/2 cup bulgur wheat
- 1 tsp vegetable stock
- 1 cup water
- 2 large handfuls kale, de-stalked
- 1/2 tsp sea salt
- 1 tbsp pumpkin seeds
- 1 tbsp pomegranate seeds
- Preheat an oven to 180°C.
- Halve the pumpkin and scoop out the seeds. Slice the pumpkin into half moon shaped wedges.
- Wash the seeds in a fine sieve, place in a separate roasting tray and roast in the oven until crisp.
- Stir the honey, oil and cinnamon together in the bottom of a roasting tray before adding the pumpkin.
- Roast in the oven for 20 minutes.
- Whilst the pumpkin is roasting cook the bulgur wheat: place the bulgur, water and stock in a saucepan, cover with the lid and bring to the boil. Reduce to a simmer on the lowest heat until all the water is absorbed. Allow to cool.
- Roughly tear the kale with your hands and massage in the salt.
- To serve: mix the kale and bulgur wheat together in a serving dish, add the roasted pumpkin on top and scatter over the pumpkin and pomegranate seeds.
Hummus is a great snack at any time of day; serve with some celery sticks, layer on top of oat/rice cakes, a slice of sourdough or simply eat straight off a spoon! Any leftover roast vegetables could also be used instead of carrots. I tend to portion the hummus into little containers & freeze.
- 1 tsp coconut oil
- 4 large carrots
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tin chickpeas
- 2 tbsp tahini
- 4 tbsp olive oil
- 1 tbsp lemon juice
- Preheat an oven to 180C. Melt the coconut oil in a large roasting tray.
- Peel & cube the carrots, top & tail the garlic leaving the outer skin on. Add the carrots & garlic to the oil with the spices. Thoroughly mix together & roast in the oven for 20 mins until soft through.
- Drain & rinse the chickpeas. Add to a food processor or blender with the tahini, lemon juice with the roasted vegetables (squeeze the inner garlic clove out of the skin).
- Blend together with 2 tbsp of the oil. Continue to blend slowly adding the remaining oil until it forms a smooth consistency (add more oil or water if you feel it needs it).