The Versatile Cauliflower

Roast Cauliflower Salad

The Cauliflower often just gets boiled and served with cheese sauce. I have created a recipe for roast cauliflower salad where it is the star and is paired along side chives, lemon and sweet natural sultanas this dish is well-rounded in flavor and is amazing to eat by its self or paired with roast meats. Check below what I’ve paired mine with.

Roast Cauliflower and Sultana Salad

Ingredients:

1/2 head cauliflower, thinly sliced
2 tbsp. sultanas, soak in 4 tbsp. warm water
1 tbsp. fresh chives, finely chopped
1/2 lemon zest and juice
1/2 tsp. salt
1/4 tsp. freshly cracked pepper
1 tbsp. olive oil
1 clove garlic, crushed
1/4 cup tasty cheese, grated

Method:

  1. Pre-heat oven to 180 degrees.
  2. In a roasting tray combine cauliflower, garlic, salt, pepper and olive oil. Toss together and bake for 30 minutes until cauliflower takes on a golden brown colour.
  3. Remove from oven, place in a bowl. Strain sultanas from soaking water and add to the bowl along with juice and zest of lemon, chives and cheese.
  4. Toss together so the cheese melts, check seasoning and serve.

Yield: Serves one hungry person or a great side dish for 2 people.

A peice of steak

Here is how I’ve served mine; Seared beef sirloin resting upon roast cauliflower and warm lemon salad, balsamic roasted cherry tomato’s and a dollop of beach spinach pesto to finish.

How have you served yours ?

The Kumara take OVER!

The Kumara take over

The Kumara take OVER!

It’s not only the potato that you can bake and stuff with skin on. The Golden Kumara is a delicious alternative to your common stuffed potato ,  when baked with the skin on the kumara turns into a heavenly soft center full of a natural sweetness.

I’ve served mine layered with sautéed red capsicum and a succulent browned beef mince coated in Egmont cheese, finished under the grill and drizzled with a garlic and rosemary balsamic reduction, fresh basil leaves. The sweet tangy flavours of the balsamic reduction pared alongside the rich beef and sweet kumara so together like potato and gravy, a match made in heaven.

 All you have to do is pre-heat your oven to 180 degrees fan bake, wash kumara to remove unwanted soil and bake whole in a roasting dish for 1 hour until you can push a knife easily through the kumara. Make a cut along the to and pull apart slightly to make a cavity, fill with you desired topping , finish with cheese and grill for five minutes.

A tasty mid-week dinner

If you would like my recipe  for; Golden baked Kumara stuffed and layered with sautéed red capsicum and a succulent browned beef mince coated in Egmont cheese, finished under the grill and drizzled with a garlic and rosemary balsamic reduction, fresh basil leaves.

Comment below!