Wondering what to do with the cauliflower????
Cauliflower is a nutrient-rich vegetable, particularly high in vitamins C and K, folate, and fiber, antioxidants while being low in calories, fat, and sodium, making it a versatile and healthy food choice… Pomegranates are a good source of fiber, vitamins (C and K), and antioxidants, and are low in calories and fat. A great choice to enhance aging well! This recipe is filling, nutritious and easy to make for brunch, dinner or a side dish! A great post workout snack too, Pop it in the oven and eat it after your yogalates workout.
Lisa’s whole roasted cauliflower show piece!
This is a spectacular way to prepare and serve roasted cauliflower: baked whole, golden and crisp on the outside, lovingly melting and soft on the inside, a true centerpiece!
It is is simple to prepare, healthy and a show-stopping power as it arrives to the table.
Ingredients
1 cauliflower medium size (1 kg / 2 lb)
3-4 tablespoons olive oil
1 tbs sumac powder
1 tsp cinsmon
Fine sea salt and crushed black pepper to taste
1 pomegranate seeded
1/2 cup Chopped Basil, parsley
Instructions
Heat your oven to 210 C (410 F gas 6).
First, steam the cauliflower:
Trim the base of the main stem so the cauliflower, can sit upright. Keep some outer leaves intact to add a prettty look. ( they too are edible)
Place in a medium size pot (make sure that the lid can be closed Add water to a height of 5cm
Place over high heat, bring to a boil and cover. Steam for 13 minutes until the florets are tender and the cauliflower is no longer pearly white in color.
Remove from the pot (using a metal spoon) and let the cauliflower rest and cool down ( 8 minutes)
To roast:
Move cauliflower to baking tray lined with greaseproof paper. Drizzle the olive oil on top and message the cauliflower so all the florets are oiled. Season generously with salt and pepper, sumac, cinnamon
Roast in the oven for 20-30 minutes, until golden brown all over (and some bits are slightly charred).
Carefully move to a large serving plate
For added touch add pomegranate, green herbs
Serve with drizzled aioli, Greek yoghurt, tahini, or salsa verde,
Leftovers keep in the fridge 3-4 days.
Enjoy,
Lisa x
