BEEF AND CAULIFLOWER RECIPE RECIPES

Name: Roasted cauliflower with cumin, coriander and almonds
Total time: 25 min
Yield: 4
Ingredients: 1 head cauliflower outer green leaves removed, broken into florets; sea salt; olive oil; 1 knob butter; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 1-2 dried red chillies; 1 handful blanched almonds smashed; 1 lemon zest and juice of

ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER CAULIFLOWER RECIPES

Roasted cauliflower recipe | Jamie Oliver cauliflower recipes image

This kinda Indian-style roast cauliflower dish has some amazing flavours and textures going on

Total Time 25 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1 head cauliflower outer green leaves removed, broken into florets
sea salt
olive oil
1 knob butter
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1-2 dried red chillies
1 handful blanched almonds smashed
1 lemon zest and juice of

Steps:

1. Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

Nutrition Facts : Calories 173 calories, FatContent 14.4 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 7.1 g protein, CarbohydrateContent 5.1 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 0.55 g salt, FiberContent 3.2 g fibre

WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES

Whole roasted cauliflower recipe | Jamie Oliver recipes image

For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket!

Total Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 11

Ingredients

4 cloves of garlic
1 teaspoon smoked paprika
½ a bunch of fresh thyme (15g)
olive oil
1 lemon
1 large cauliflower with outer leaves (1kg)
4 tablespoons dry sherry
1 x 400 g tin of quality plum tomatoes
40 g flaked almonds
½ a bunch of fresh flat-leaf parsley (15g)
extra virgin olive oil

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
3. Zest the lemon into a separate bowl and set aside.
4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

Nutrition Facts : Calories 205 calories, FatContent 14.7 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 6.6 g protein, CarbohydrateContent 8 g carbohydrate, SugarContent 5.6 g sugar, SodiumContent 0.6 g salt, FiberContent 1.5 g fibre

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This kinda Indian-style roast cauliflower dish has some amazing flavours and textures going on
From jamieoliver.com
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Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 173 calories per serving

1. Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 205 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
3. Zest the lemon into a separate bowl and set aside.
4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
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6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
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