Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF

Hey everyone, it is me again, Dan, welcome to my recipe site. 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. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. I love this as a side or own it's own. Put the cauliflower and chickpeas on a baking tray. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything.

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

The ingredients needed to make Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF:
  1. Prepare 2 slice toasted gluten-free white bread or 50g breadcrumbs
  2. Take 2 corn on the cob with husks still on*
  3. Prepare 1 red bell pepper
  4. Get 350 grams cauliflower florets
  5. Prepare 3 tbsp oil plus extra for dressing
  6. Take 1 tbsp fennel seeds
  7. Prepare 1 tsp cumin seeds
  8. Get 1 tbsp ground turmeric
  9. Take sea salt & black pepper
  10. Take 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. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter.

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

Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. Place the cauliflower florets on an aluminum foil lined baking sheet. Pour olive oil on top of the cauliflower florets and toss until everything is evenly coated. Sprinkle the spice mixture over the cauliflower, and mix well to combine.

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