RENAISSANCE BAKING RECIPES

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SPICED CAULIFLOWER ROAST RECIPE - BBC GOOD FOOD



Spiced cauliflower roast recipe - BBC Good Food image

Cauliflower is having a renaissance and we couldn't be happier. Roasting creates an incredible nutty flavour that works beautifully with the spices and herbs.

Provided by Sophie Godwin – Cookery writer

Categories     Starter, Vegetable

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 18

50g butter , softened at room temperature
2 tsp chilli flakes
½ tsp sumac
½ tsp allspice
1 tsp ground cumin
1 tsp ground coriander
1 cauliflower (about 1kg)
2 x 400g cans chickpeas , drained and rinsed
small pack flat-leaf parsley , chopped
small pack mint , chopped
small pack coriander , chopped
1 red onion , very finely chopped
200g cherry tomatoes on the vine
50g pine nuts , toasted
pomegranate molasses , for drizzling
100g good-quality feta
100g Greek yogurt
juice ½ lemon

Steps:

  • In a small bowl, beat the butter and spices with a wooden spoon, then set aside.
  • Heat oven to 220C/200C fan/ gas 7. Trim the outer leaves of the cauliflower and remove the very bottom of the root, being careful to keep some of the root attached so the whole cauliflower remains intact. Bring a large pan (big enough to fit the whole cauliflower) filled with salted water to a rolling boil. Cook for 3-4 mins to partially tenderise, then carefully remove with two slotted spoons.
  • Put the cauliflower and chickpeas on a baking tray. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything. Roast in the oven for 35 mins until the chickpeas are crispy, the cauliflower is deep golden-brown, and a cutlery knife can be inserted into the middle easily.
  • Meanwhile, make the feta dressing. In a large bowl, whisk the feta and Greek yogurt until the cheese has completely broken up and the mixture is creamy. Add the lemon juice, whisk again, then season to taste. Chill until needed.
  • Remove the cauliflower and chickpeas from the oven, transfer the cauliflower to a plate, then mix the remaining ingredients, except the pomegranate molasses, with the warm chickpeas on the tray.
  • Arrange the herby chickpeas on a large sharing platter and place the whole cauliflower on top. Spoon over the dressing and drizzle with pomegranate molasses to serve.

Nutrition Facts : Calories 355 calories, FatContent 21 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 10 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.7 milligram of sodium

VEGETARIAN DINNER PARTY RECIPES - BBC GOOD FOOD



Vegetarian dinner party recipes - BBC Good Food image

Impress guests with a selection of meat-free dishes. Serve up a seasonal veg tart, creamy risotto, elegant salads, showstopping wellington and plenty more.

Provided by Good Food team

Number Of Ingredients 1

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