• Jo Leccacorvi

Roasted cauliflower

I have recently discovered the delights of roasted cauliflower. It is very quick and easy to prepare and you can season it with your favourite herbs and spices. This recipe was inspired by BBC Good Food.





Ingredients:


  • 1 large cauliflower, cut into small florets

  • 1 tbsp fennel seeds

  • 1 tsp ground coriander

  • 1 tsp smoked paprika

  • 2 tbsp olive oil

  • 1 red onion, chopped

  • 2 peppers (mix of red, yellow or orange), chopped

  • 1 courgette, halved lengthways, cored and chopped

  • 1 small garlic clove, crushed

  • 1 lemon, juiced and zested

  • 4 tbsp yogurt

  • 250g quinoa, cooked

Method:

  • Heat the oven to 200 degrees. Prepare the vegetables as outlined above.

  • Add all of the vegetables to a large roasting dish and add the oil and spices. Mix well to make sure the cauliflower is completely covered.

  • Place in the oven for 30 minutes and stir halfway through the cooking time.

  • While the vegetables are cooking, mix together the garlic, lemon juice, zest and yoghurt in a small bowl.

  • When the vegetables are cooked served with the cooked quinoa and a generous drizzle of the yoghurt.


If you would like to make this into a main meal you could served this with roasted chicken thighs or firm tofu or tempeh.


I also chopped the cauliflower greens and added this to the roasting dish for the last five minutes of cooking.


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