Cauliflower : The New Kale, really? Really! – Bake Love
Yep, move over kale. Cauliflower is the ‘it’ vegetable for 2015 and with good reason. Its a bit of a superstar!
Not only does it taste good. It does good too. Naturally full of nutrients, minerals, antioxidants and phytochemicals.
Phytochemical are a broad range of beneficial compounds found in foods. They are key in helping fight illnesses and keeping you healthy. These phytochemicals are links with fighting cancer and boosting heart health. Cauliflower is also the original brain food. Choline and vitamin B are known for brain development. So its great to eat when pregnant as it can boost your child’s cognitive function.
The list of essential vitamins in cauliflower is extensive. It includes vitamin K, B, B6, folate, dietary fibre, magnesium and choline to name a few. Cauliflower is also seasonal all year round but is best in April.
A great way to use cauliflower and make it a show stopper and a centrepiece rather than a side dish us to roast it whole.
This can then be sliced and served with a roast or as the main event. I also love this with a curry sauce served with fluffy rice for a great vegetarian curry dish. This a wonderfully simple dish.
Recipe. Roasted whole Spiced Cauliflower
X 1 whole cauliflower
X 50g butter (omit butter to make vegan)
X 1 teaspoon of turmeric, cumin powder, thyme, salt and pepper
X1/2 teaspoon of chilli flakes
X 1/4 teaspoon of fennel seeds
X1 fat garlic clove
Splash of oil
Splash of white/cider vinegar (optional- it neutralises the cauliflower cooking )
Lemon, juice and zest, keep a little zest back for decoration
Trim outer leaves and stem from the cauliflower and wash well.
Bring to the boil a large pan of water with the juice of the lemon and a splash of vinegar. The lemon stops the cauliflower going brown and the vinegar neutralises the cooking odour.
Cook stem down for 7-10 minutes with the lid. My cauliflower was quite small for go for 10-12 mins for a medium and 15 for a biggy.
Take out and plunge into cold water. This stops the cooking process and also cools down so you can add the spices.
Preheat oven to 150 c.
Mix all spices, melted butter, oil, garlic and lemon zest.
Rub onto cauliflower so every nook and cranny is covered.
Add a little water to the bottom of pan/ roasting dish.
Bake for 20 minutes.
Baste cauliflower with mix in bottom of pan and crank up the heat to 200c for a final 10 minutes or until golden brown. ( I like a tiny bit a char on mine so left it for a few extra minutes)
Put a knife through to make sure cooked all way through.
I like my veg pretty perky so with these timings the cauliflower is just cooked and still keeping its shape as it should.
Plate up, poor over any juice in pan and sprinkle with extra lemon zest.
Slice and enjoy, ah the flavours are amazing!!!
This recipe will have to seeing cauliflower in a new light.