Roasted
Cauliflower
I love my food. I really do, and
vegetables are a huge part of my diet. And whether because I’m head deep in
writing, or housework, sometimes I forget that I need to have lunch until my
stomach grows so determined to be fed that it starts to complain. Loudly and
angrily! So often I find myself throwing things together in record time, just
to satiate my needs, so that I can get back to doing what I was doing. But
sometimes, I need a little thinking time when I’m working, so I shift away from
the laptop, and put something together that I can pop in the oven and be ready
for whenever I need it. Although quick to prepare, it takes about fifty mins in
the oven, but this roasted cauliflower is delicious and crunchy and yummy and makes
the perfect side dish!
I’m afraid I’m not good at
measurements, but trust your gut and your taste buds!!
Ingredients:
·
1 whole cauliflower
·
Paprika
·
Sea Salt
·
Garlic Powder
·
Thyme
·
Olive oil
Cut the heads off the cauliflower
stalk, keeping them quite small. If you need to, cut the larger heads in half
or quarters, but ideally keeping them all roughly the same size. Put them in a
bowl and add a good four shakes of Paprika, three of garlic powder, two of
salt, a fistful of time, and a good few glugs of olive oil – enough to roughly
cover the cauliflower in the bowl. Shake the bowl around until it's all coated
in yummy tastiness. Line a tray with baking parchment and pour the cauliflower
evenly across the tray. Pop them in the oven at 200°
for fifty minutes, and serve deliciously crispy!
(They’re just as good cold the next
day in salads too!)
Mills & Boon author Pippa Roscoe lives
in Norfolk near her family and makes daily promises that this will
be the day she will leave the computer and take a long walk in the countryside.
She can’t remember a time when she wasn’t dreaming of gorgeous alpha males and
misunderstood heroines. Totally her mother’s fault of course—she gave Pippa her
first romance to read at the age of seven! She is inconceivably happy that she
gets to share those daydreams with her readers.
Pippa Roscoe on the web:
A Ring to Take His Revenge (The Winners' Circle)
He’ll do
anything to settle the score…
…even fake an
engagement!
To secure his
revenge against his cruel father, billionaire Antonio Arcuri needs a fake
fiancée—fast! He demands his shy PA, Emma Guilham, wear his diamond. In return,
he’ll help fulfill her dreams—starting with a jet-set trip to Buenos Aires!
It’s a simple charade, until the burning tension between them erupts into
irresistible desire. Now Antonio must decide between vengeance and Emma…
A powerfully
intense revenge romance!.
Buy on:
Thanks for the recipe and the book sounds good!
ReplyDeleteHi Christine, thank you and you're welcome! It's a really lovely and very easy dish!
DeleteIf you want to secrets of healthy life than its very important know about good food for health and know about The Healthy Eating Pyramid For Healthy Life.
ReplyDeleteThis recipe looks wonderful Pippa. I love cauliflower. We actually had riced cauliflower last night, replacing the rice for a change in a beef and bok choy stir-fry. I will bookmark your recipe to try very soon. Thank you also for the book review. It sounds like it will be a very interesting and enjoyable read.
ReplyDeleteThank you Denise! As a kid, we only ever had cauliflower cheese, so it's lovely to be able to do more fun and fresh and light (!) things to do with it! And I hope that you enjoy A Ring to Take His Revenge! Best wishes.
DeleteI love roasted cauliflower. I see some ingredients I need to add to mine.
ReplyDeleteRING sounds like a keeper.
There are so many different ways to do it too! There's an amazing recipe with tahini and pomegranate seeds. I hope you enjoy the book! Best wishes.
DeleteI love roasted vegetables but have never tried roasted cauliflower before. I will definitely have to give this recipe a try because it sounds delicious. Love the combo of seasonings.
ReplyDeleteHi Suzanne, I must admit, that combination is one of my go to easy flavours. I use it quite a bit with chicken too. Happy cooking!
DeleteBoth the recipe and book are interesting. I have tried roasted cauliflower before!
ReplyDeleteThank you Nancy! I am now curious as to how you roast your cauliflower! Best wishes.
DeleteThanks for this yummy recipe. I love cauliflower.
ReplyDeleteMy pleasure! Cauliflower is a very underestimated vegetable!
DeleteOh yum and what a great way to spice up cauliflower for fussy eaters as well. I like to make similar dishes with lasts and bake in the oven, serve with a tasty, rustic garlic bread and that tastes just as delicious th second day around as well. I must try this one, usually I add a cheese sauce to those not as tasty veggies but this is a great and heathy alternative. Thanks so much for sharing!
ReplyDeleteThank you Davina! I hope that you enjoy it. Sadly I discovered that I was gluten intolerant about a year ago now, so I've been hunting down appropriate recipes and ways to find that 'crunch' I'm missing from lovey white rustic garlic bread type foods! Best wishes.
DeleteThat looks easy to make and delicious!
ReplyDeleteSoooo easy and very delicious! Thanks Sherry!
DeleteI know that I'm supposed to eat lots of healthy veggies like cauliflower, but it's rough(lol) Thanks for the super simple recipe and Hugs! RO
ReplyDeleteThanks Ro! It's very easy to do the same thing over and over again with vegetables, but sometimes just a different combination of spices and flavours can really perk things up a bit! Best wishes.
DeleteOh this recipe is really interesting and quick to make (so long as you remember to make it an hour before eating!). Would be good with some grated cheese.
ReplyDeleteI've never tried it with cheese! Do tell me how it goes Sheila! Best wishes.
DeleteThere are definitely some amazing cauliflower recipes out there, and I really need to find one or two I love. That's not something we typically eat in my house, but I need to try it. And I'm with Sheila. I would add some cheese--feta or Romano, even finely shredded Jarlsberg.
ReplyDeleteMmmmmmm sounds yummy!
ReplyDelete