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

Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF. Whether you a cauliflower lover or just looking for quick recipes, these roasted cauliflower. Cauliflower is having a renaissance and we couldn't be happier. Roasting creates an incredible nutty flavour that works beautifully with the spices and herbs.

Place the cauliflower into a large ovenproof dish. Remove from the oven and sprinkle over the lemon zest and then the cheese. How to Make Moroccan Spiced Roasted Cauliflower. 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.

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

It's 2 slice of toasted gluten-free white bread or 50g breadcrumbs.
It's 2 of corn on the cob with husks still on*.
It's 1 of red bell pepper.
It's 350 grams of cauliflower florets.
It's 3 tbsp of oil plus extra for dressing.
Prepare 1 tbsp of fennel seeds.
Prepare 1 tsp of cumin seeds.
Prepare 1 tbsp of ground turmeric.
It's of sea salt & black pepper.
It's of flat leaf parsley.

Stir cauliflower florets into the garlic/onion mixture. Add tomatoes, cumin, turmeric, salt, pepper, and red pepper flakes, and mix until cauliflower is well coated. I think the best part of this Roasted Cauliflower Recipe is that you can use any spice you like. It doesn't take much to make this dish explode with flavor!

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

Preheat the oven to gas 6 / 200C / 400°F. If using toasted bread, pulse it in a food processor into breadcrumbs.
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.
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.
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.
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.
Remove from the oven, place in a serving plate. Mix the corn through, season to taste and sprinkle with chopped parsley.

Roasting cauliflower is easy, and there are a few basic steps we always follow when roasting vegetables. First, it's important that you chop the cauliflower into pieces of roughly the same size. Whole-Roasted Spiced Cauliflower is an absolute showstopper. If you're looking for a delicious and easy side that impresses, look no further. Transfer steamed cauliflower to an oven-safe skillet or roasting tray.