I was looking for a new way to cook the seasonal cauliflower, patiently waiting its turn in the fridge. The much used cheesy white sauce, though tempting, is not so good for diabetics. It’s a lovely looking thing, the cauliflower, but is one of those “what on earth am I going to do with it this time” vegetables…! A recipe in Delia Smith’s Winter Collection gave me the idea for this, which I tried last night. It was so good, we’ll have it again this evening with a salmon fillet.
I sprinkled some dry roasted sunflower seeds over the finished dish.
For 4 as a vegetable or 2 as a main course
1lb/450gm cauliflower–broken up into florets
1 generous tsp coriander seeds—pounded in a pestle and mortar
2 tblsp olive oil
2 garlic cloves—pulped with a small teaspoon of salt in a mortar and pestle
salt and pepper
Set the oven at 200C/400F/gas mark 6
1 Put the cauliflower florets in a large bowl.
2 Sprinkle over and mix in the crushed coriander seeds.
1. Whisk the crushed garlic and olive oil together.
2. Mix in this little sauce, coating the vegetables thoroughly.
3. Spread the vegetables on a roasting tray in a single layer.
4. Season with salt and pepper.
5. Roast in the oven for about 30 minutes—checking for doneness after 20 minutes; the vegetables should be tender and charred a little.
6. Dry roast the sunflower seeds in a pan on the hob and sprinkle them over the roasted vegetables.