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

Posted on January 14, 2022

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

Are you looking for recipe inspiration? Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF estimated approx. 1 hour 10 mins.

Well, this time, let's try it, and vary the Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF using 10 ingredient type and 6 manufacturing steps. Here's how to make the dish.

I love this as a side or own it's own. The flavour is great and we often use the barbecue to do the vegetables

Ingredients and spices that need to be prepared to make Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF:

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

Steps to make a 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

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