Tag Archives: Garlic roasted cauliflower

Garlic roasted cauliflower and red onion in za’atar and coriander, with chilli and toasted pine nuts

28 Dec

Garlic roasted cauliflower and red onion in za'atar and coriander, with chilli and toasted pine nuts  by Deena Kakaya

My belt is well and truly loosened and my pockets are emptier. My heart is fuller and my fridge now more revealing. The bins have flowed over and my insides feel a wee bit like them now. Ooof, it’s time to eat some natural, light and healthier meals.

I really can’t consume another roast potato or nibble on any more rich cheese. I will pass on the triple chocolate whats-it and close my eyes before being presented any fizzy drinks. I am ready to choose sleep over cold air blowing under my eyelids whilst shopping for presents or last minute ingredients. My husband has also signed up for the marathon, so let’s bring on some healthy foods.

Every time I tell my mum I’m having a salad as a meal, she starts her talk about how salad isn’t substantial enough, isn’t a meal as its not hot and isn’t balanced nutritionally. She has this image that I’m eating a lonely Greek salad for dinner. I love Greek salad, but there’s so much more to choose from.

My garlic roasted cauliflower and red onion is warm, lightly sweet and carries salty garlic through it. I’ve coated it in coriander and za’atar spices, topped it with a drizzle on rice wine vinegar, red chilli and toasted pine nuts. It’s immensely tasty, virtuous and really easy to throw together. Try it.

Ingredients

A medium head of cauliflower, cut into florets
A couple of glugs of rapeseed oil
One large red onion, sliced
A generous handful of coriander, washed an finely chopped
2 large red chilies, thinly sliced
A handful of pine nuts, lightly toasted
1 tsp salt
4 cloves of garlic, minced
2 tsp of white wine vinegar
4-5 tsp of za’atar spice mix

Method
1. Toss the minced garlic, cauliflower, red onion, salt and rapeseed oil together for even coverage and then pop it in the oven at 180degrees for approximately 25 minutes, or until it is lightly golden and soft enough to pierce through. It should still have a bite.image
2. Whilst the cauliflower is still warm and moist, toss it in the za’atar spice mix and coriander. Plate it up and then drizzle on the white wine vinegar and top with toasted pine nuts and the red chilli.image

I served this salad with hummus and flat bread. Magic.

Garlic and cumin roasted cauliflower in parsley and chilli pesto pasta (plus giveaway)

29 Oct
Garlic and Cumin roasted cauliflower in parsley and chilli pesto pasta

Garlic and Cumin roasted cauliflower in parsley and chilli pesto pasta

It’s funny how tastes change as grow up.

Back in the day, a weekend in Skegness with chips, rides, candy floss, sand castles and good company was the making of exhilarating times. The smell of fried onions, the smacking of the sea, the sun in our hair and on our backs. Wearing shorts, but skies, seagulls. When my husband and I were a relatively new couple we escaped the pressures of the festive season by going to Scotland. We we young. We stopped by Blackpool of all places and it was so windy, I couldn’t walk in a straight line. I remember mr.bean on a tiny TV with a long aerial in our modest lodging for the night. The simple things.

Then for my 30th we were in an island just off Mauritius that we could walk around within 20mins. The waters were so shallow and still, you could just walk from one end to another. Quiet and scorching, still and stunning. They weren’t wrong when they said, ‘welcome to paradise’. I wasn’t one to stop and stare, I like to keep busy. But on an island as movingly beautiful, it was just instinctive to stop and admire…for a long time. I had flutters in my tummy, it was thrilling. I was making the memories I had imagined for so long.

I remember watching one of my uncles grilling full cloves of garlic on top of toast on one of those old school cookers where the flames would dance on the grill. I remember being utterly repulsed; how DID he eat THAT. I listened to him telling my dad how he ate it every day and how raw garlic was good for the heart, blah blah. They drank karela juice and ate raw mung bean sprouts. What was wrong with my family…surely everyone else’s family ate pizza and certainly not raw garlic?

And now? I’ve tweeted excitedly about roasted garlic with salt and sighing with smiles at the same time. It’s incredibly smooth, sweet and creamy. I love roasting whole bulbs and then squeezing the individual cloves out of their skins. It’s art. It’s so pretty. Surely simple food like this had to be sensual, or is that just taking it too far?

As you may have noticed from my posts, I’m rather fond of pasta. Who doesn’t love it? One of my favourite things about pasta is the versatility; there are just so, so many varieties. This recipe is fresh, garlicky, smooth and easy. I want to know what you think of this recipe and I want to hear about your favourite variety f pasta.

Leave me a comment with your thoughts on this recipe and your fave recipe and be in with a chance of receiving one of these JML twist n choppers which has made my life in the kitchen tidier. closing date 17th November.

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Ingredients

One large head f cauliflower cut into 1 inch florets
4 cloves of garlic, peeled and mashed
1 tsp cumin
Salt to taste
1/4 cup of oil
1tbsp chilli oil or sesame oil and one chilli
75g parsley
2tsp lemon juice
400g pasta

1. Mix the oil, cauliflower, salt and cumin seeds in a large bowl and ensure the cauliflower is well coated
2. Roast the cauliflower in the oven at 180degrees for about 20mins or until it is has browned lightly.
3. In the meantime, cook the packet instructions and make the pesto by grinding together the parsley, chilli oil, lemon juice and a pinch of salt. Add 1tbp water if you struggle to get a smooth pesto.
4. When the cauliflower and pasta are cooked, drain the pasta and mix wth the pasta. Toss the cauliflower into the bowl and ensure they are evenly distributed. Don’t stir it in, just toss it gently,

Serve hot and crisp.

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