Posted in Recipes, What's for Dinner Mom?

Roast Cauliflower & Shallots

Roast cauliflower and shallot featureVegetables can be a pain in the ass to prepare and sometimes you’re just not in form for all that chop, chop, chopping & pernickity peeling.  This delicious dish would be great as a vegetarian main bulked up with some spinach leaves and with a good crumbling of feta it would be amazing.
Roast cauliflower and shallot
Roast cauliflower and shallot
Roast cauliflower and shallotNow watch how a splash of green makes everything look sooo much more appetising!
Roast cauliflower and shallot
Roast cauliflower and shallot
Roast Cauliflower & Shallots
You will need:

1 head cauliflower
8-10 shallots
2 cloves garlic
2 tbsp rapeseed or olive oil
2 tsp caraway seeds
2 tsp cumin seeds
100g pinenuts
good handful fresh parsley
Method:
Pre-heat the fan oven to 180C.
Break/cut the cauliflower into florets.
Peel and quarter the shallots.
Crush two cloves of garlic.
Toss the cauliflower and shallots with the garlic, 1 tbsp of oil, 2 tsp caraway seeds and 2 tsp ground cumin in a large baking dish/pan.
Roast for 30 minutes in the heated fan oven.
Add the pinenuts, 1 tbsp oil and mix around, cook again for a further 10 minutes.
Serve with a good garnish of fresh parsley.
Enjoy!
‘Til next time, Sheila

Posted in What's for Dinner Mom?

Roast cauliflower with basil pesto, parmesan & pinenuts

Roast cauliflower with basil pesto, parmesan & pine nuts.

After a lovely get together with some fellow Irish food bloggers and the lovely ladies of Sacla UK I came away with my newly packaged squeezy bottles of basil & tomato pesto eager to have a go at being inventive.
Roast cauliflower was something that was on my mind.  Now I’m a huge veggie fan at the best of times and will easily pack away half a head of cauliflower at one sitting.
Roast Pesto Cauliflower
I like to keep it firm and bitey and usually serve it simply boiled but this time florets entered a hot oven simply drizzled with a garlic olive oil to roast until tender.  Still hot they were liberally covered in a tbsp. of the basil pesto and served with a dusting of grated parmesan and some toasted pine nuts for extra texture.
You will need:
1 head of cauliflower
Olive oil or rapeseed oil
1 tbsp basil pesto
Handful pine nuts
Parmesan for grating
Method:
Pre-heat the fan oven to 200C (Gas Mark 7)
Break the cauliflower head into florets and place on a baking tray.
Bake in the hot oven until tender – a knife can push through – approx. 15 – 20 minutes.
Once done place the hot cauliflower in a bowl and stir through the pesto.
Quickly dry-fry (no oil) the pine nuts until lightly toasted.
Scatter the pine nuts over the cauliflower and serve topped with finely grated parmesan.
Enjoy.
‘Til next time, Sheila.