Steps to Make Favorite Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF

Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF. Remove and transfer to the roasting tin Add in the breadcrumbs, red pepper, turmeric, season with the salt & pepper and drizzle with some oil. The roast cauliflower is a great addition to your vegetarian repertoire. This Indian-inspired spiced version goes well with any dinner menu and is equally good for a simple meal.

Vegan, gluten free and paleo too! Add the cauliflower, stirring to coat. Heat the oil in a big pan or wok with a lid, then add the ginger and spices.

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys roast spiced cauliflower & corn salad gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Remove and transfer to the roasting tin Add in the breadcrumbs, red pepper, turmeric, season with the salt & pepper and drizzle with some oil. The roast cauliflower is a great addition to your vegetarian repertoire. This Indian-inspired spiced version goes well with any dinner menu and is equally good for a simple meal.

Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook vickys roast spiced cauliflower & corn salad gf df ef sf nf using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF:

  1. {Take 2 slice of toasted gluten-free white bread or 50g breadcrumbs.
  2. {Make ready 2 of corn on the cob with husks still on*.
  3. {Make ready 1 of red bell pepper.
  4. {Prepare 350 grams of cauliflower florets.
  5. {Get 3 tbsp of oil plus extra for dressing.
  6. {Make ready 1 tbsp of fennel seeds.
  7. {Make ready 1 tsp of cumin seeds.
  8. {Prepare 1 tbsp of ground turmeric.
  9. {Make ready of sea salt & black pepper.
  10. {Make ready of flat leaf parsley.

Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Line a baking sheet with parchment paper. In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients – maple syrup, sriracha, olive oil, tamari, and pepper.

Steps to make Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF:

  1. Preheat the oven to gas 6 / 200C / 400°F. If using toasted bread, pulse it in a food processor into breadcrumbs.
  2. Preheat the grill to medium and cook the corn cobs for 20 – 25 minutes, turning occasionally until cooked and the husks are blackened. *You can also oven roast trimmed corn cobs wrapped in foil or parchment paper instead. Remove and set aside to cool. When cooled remove the husks and slice the corn kernals off the cob into a bowl.
  3. While the corn is cooking, place the pepper over a naked gas flame to roast and char the skin. When the skin is fully blackened place in a ziplock bag to steam for 10 minutes. Rub the pepper against the inside of the bag to peel the black skin off. Remove from the bag and rinse to remove any remaining skin, then dry and dice into chunks.
  4. Dry fry the cumin and fennel seeds for a few minutes in a frying pan then remove and place in a roasting tin. Heat the oil in the frying pan and fry off the cauliflower florets, cut side down, for 5 minutes until lightly browned, then turn and cook a further 2 minutes. Remove and transfer to the roasting tin.
  5. Add in the breadcrumbs, red pepper, turmeric, season with the salt & pepper and drizzle with some oil. Mix together then bake for 25 – 30 minutes until the cauliflower is slightly wilted and crispy on the edges.
  6. Remove from the oven, place in a serving plate. Mix the corn through, season to taste and sprinkle with chopped parsley.

We love grilled chicken, dairy free potato soup, and curry spiced cauliflower. But sometimes I want a little variation, and that's where this recipe for seasoned roasted cauliflower comes in. The blend of spices is just right – not spicy, and not overpowering. The olive oil allows this cauliflower to get crispy and browned on the edges. Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine.

So that is going to wrap this up for this exceptional food vickys roast spiced cauliflower & corn salad gf df ef sf nf recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!