Controversial cauliflowers pre-roasting
This was one of the things I made for my birthday meetup on Saturday. When I pulled the alien-looking purple and green cauliflower out of their bags, there was a collective "eeeee!" to which I simply replied "We're eating that for dinner."
Cauliflowers are coming into season as the temperature takes a dip. I was working at the farmers' market that morning, and I couldn't resist picking these beautiful aliens up. Plus, they always say to get more colourful vegetables. To make sure my friends would still eat them, I decided to roast these cauliflowers, because almost all vegetables taste better roasted, and with garlic and chilli, because everyone loves garlic and chilli.
Roast Purple, Green and White Cauliflower with Garlic and Chilli
a mix of cauliflowers (or you can use just the normal ones)
as much garlic as you like
dried whole chillies, soaked and split (or just chilli flakes)
few drops of toasted sesame oil
unrefined sea salt
generous glug of extra virgin olive oil
1. Preheat oven to 200 degrees celsius.
2. Break the cauliflowers into roughly even-sized florets, smash the garlic cloves but leave them in their skins.
3. Put all into a roasting tray, scatter with dried chilli, sea salt, sesame oil and olive oil, toss to coat. Roast, stirring occasionally, for about 20 min, or till tender and lightly browned.
If you've always thought these brain-like vegetables are boring and tasteless, please try roasting them! They become absolutely yummy, with those slightly spicy, caramelised edges, and if you're still not convinced, there's the roast garlic in the same pan too, and pretty much no one turns down roast garlic.