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

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Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF. Remove and transfer to the roasting tin Add in the breadcrumbs, red pepper, turmeric, season with the salt & pepper and drizzle with some oil. The roast cauliflower is a great addition to your vegetarian repertoire. This Indian-inspired spiced version goes well with any dinner menu and is equally good for a simple meal.

Vegan, gluten free and paleo too! Add the cauliflower, stirring to coat. Heat the oil in a big pan or wok with a lid, then add the ginger and spices.

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, vickys roast spiced cauliflower & corn salad gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Remove and transfer to the roasting tin Add in the breadcrumbs, red pepper, turmeric, season with the salt & pepper and drizzle with some oil. The roast cauliflower is a great addition to your vegetarian repertoire. This Indian-inspired spiced version goes well with any dinner menu and is equally good for a simple meal.

Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF is one of the most favored of recent trending foods on earth. It's simple, it's quick, it tastes yummy. It is enjoyed by millions daily. They're fine and they look fantastic. Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook vickys roast spiced cauliflower & corn salad gf df ef sf nf using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF:

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

Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Line a baking sheet with parchment paper. In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients - maple syrup, sriracha, olive oil, tamari, and pepper.

Steps to make 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.

We love grilled chicken, dairy free potato soup, and curry spiced cauliflower. But sometimes I want a little variation, and that's where this recipe for seasoned roasted cauliflower comes in. The blend of spices is just right - not spicy, and not overpowering. The olive oil allows this cauliflower to get crispy and browned on the edges. Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine.

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