… by roasting the cauliflower and everything else!
Pre-heat oven to 180fan/200c/Gas 6
Place your cauliflower florets, onions and garlic into the baking tray. Sprinkle over the paprika, coriander and celery salt – drizzle over with rapeseed oil and then “glove-up” and toss until everything is coated.
Bake in the oven for 30 minutes – turn after 15 minutes. At the end of the baking time test a floret with a paring knife – it should pass through, but firmly – bear in mind that the veggies will be “twice-baked”, adding the cooked jacket potatoes, cream and cheese later to complete the dish so there should be “give” in the cauliflower florets.
Add the potatoes and combine, add the double cream, then the grated cheese and sprinkle generously with freshly ground black pepper.
Pre-heat your oven 200fan/220c/Gas 7
Bake for 20 minutes or until golden brown.
Serve in warm bowls.
Roasting onions produces a sweet delicious result and is perfect in this recipe.
There is no downside here – if you're a veggie then your meal is ready – go rustic French and eat it scooping the bake onto chunks of freshly baked bread with a side of roasted beetroot if the mood takes.
If you're not a veggie you have the perfect “roast side” to serve with your meat, chicken or fish.
You could roast any veggies that you have stashed in your fridge – a stray carrot an odd parsnip, that quarter of butternut squash you didn't know what to do with – all you have to remember is to keep your veggies of a similar size and that root veggies roasted from raw take longer to roast than cauliflower does.
Photo-guide up next!
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