SPICED WHOLE ROASTED CAULIFLOWER | SAINSBURY'S RECIP…
Whole roasted cauliflower makes an impressive vegan centrepiece, spiced with the perfect blend of turmeric, coriander and cumin. Serve on a bed of green lentils for a majestic dinner party showstopper.
Provided by Sainsbury's
Total Time 100 minutes
Prep Time 35 minutes
Cook Time 65 minutes
Yield 4
Number Of Ingredients 17
Steps:
Preheat the oven to 220°C/fan 200°C/gas mark 7. Pull the leaves off the cauliflower and cut the core out of the bottom. Bring a large pan of water to the boil and add the cauliflower. Cook for 5 minutes, or until beginning to soften. Drain and leave to steam dry for a further 5 minutes.
Whisk together 2 tbsp oil, the coriander, cumin, turmeric and cinnamon. Place the cauliflower in a large round oven dish, big enough to later take the lentils. Generously rub the cauliflower all over with the spice and oil mix and season to taste. Place in the preheated oven and roast uncovered for 20 minutes.
Meanwhile, add the remaining olive oil and the shallots to a medium frying pan over a medium heat and fry for 7-10 minutes, until the shallots begin to turn golden brown and caramelised. Add the garlic, sumac and apricots and cook for a further 2 minutes. Stir through the lentils and stock and season to taste.
Remove the cauliflower from the oven and spoon the lentils and shallots around. Return the cauliflower to the oven for a further 20-30 minutes or until tender.
Once the lentils are cooked, squeeze the lemon juice over the top. Scatter the cauliflower and lentils with the toasted almonds, pomegranate seeds, parsley and mint. Serve the cauliflower sliced into chunky wedges.
Nutrition Facts : Calories 445 calories, FatContent 20.1 grams, SaturatedFatContent 3.3 grams, SugarContent 14.7 grams, SodiumContent 610.0 milligrams salt, CarbohydrateContent 40.5 grams, FiberContent 15.2 grams, ProteinContent 18.4 grams
ZUCCHINI GRATIN RECIPE | INA GARTEN | FOOD NETWORK
Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.
Provided by Ina Garten
Categories side-dish
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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