OVO VEGETARIAN RECIPES RECIPES

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BAKED CAULIFLOWER PIZZAIOLA RECIPE | BBC GOOD FOOD



Baked cauliflower pizzaiola recipe | BBC Good Food image

There’s no need to make a tomato sauce for this Italian-style vegetarian one-pot – the oven will do the work for you

Provided by Jane Hornby

Categories     Dinner, Main course, Supper

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 13

1 large cauliflower, cut into 8 wedges
2 tbsp olive oil, plus 1 tbsp for roasting
600g ripe tomatoes (we used a mixture of red and yellow cherry tomatoes), halved or quartered depending on their size
6 unpeeled garlic cloves, bashed
small pack basil
½ small pack fresh oregano, or ½ tsp dried
pinch of chilli flakes
4 tbsp dry white wine
2 tbsp vegetarian Italian-style hard cheese
3 tbsp breadcrumbs
125g mozzarella (check the pack for a vegetarian brand), torn
crusty bread, to serve
green salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Brush the cauliflower wedges with the 1 tbsp oil, then put them in a large roasting dish. Season and roast for 10 mins or until beginning to soften. Carefully turn the wedges over.
  • Tuck the tomatoes, garlic and most of the basil and oregano around the cauliflower, then sprinkle with the chilli flakes, wine and 2 tbsp more oil. Season and return to the oven for 25 mins or until the tomatoes are soft and starting to catch here and there. Squish the tomatoes slightly to help the juices flow.
  • Mix the vegetarian Italian-style hard cheese and breadcrumbs together. Tear the mozzarella over the cauliflower and tomatoes, scatter over the cheesy crumbs and bake for 10 mins more or until the topping is crisp and the cauliflower is tender. Top with the rest of the herbs and serve with crusty bread and a green salad.

Nutrition Facts : Calories 358 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 8 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.8 milligram of sodium

CHEF JOHN'S SCOTCH EGGS | ALLRECIPES



Chef John's Scotch Eggs | Allrecipes image

In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.

Provided by Chef John

Categories     Breakfast Eggs

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 Scotch eggs

Number Of Ingredients 9

oil for frying
6 cold large eggs
21 ounces bulk Italian sausage
¼ teaspoon dry mustard
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
1 cup panko bread crumbs, or as needed
½ cup all-purpose flour, or as needed
2 eggs, beaten

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
  • Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
  • Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
  • Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
  • Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
  • Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.

Nutrition Facts : Calories 542.4 calories, CarbohydrateContent 24 g, CholesterolContent 286.5 mg, FatContent 40.5 g, FiberContent 0.4 g, ProteinContent 24.3 g, SaturatedFatContent 10.6 g, SodiumContent 996.3 mg, SugarContent 1.2 g

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