Skip to main content

One of my current food obsessions: Cauliflower

The last thing you'd think of when looking at the picture for this post is cauliflower right? Well surprise surprise that's exactly what it is. I think Cauliflower is quite an underrated vegetable, one we might associate with dull school dinners or as a lazy boiled side. But if you know what to do with it, Cauliflower can be incredible. 

The picture for this post is buffalo cauliflower made by Wingman's chicken. It soaked up all the flavor of the buffalo and blue cheese sauce and was a lighter, less greasy alternative to chicken. This kick started my obsession and I've been craving this particular dish ever since. 

I've decided to write an easy recipe for this post, one that I use regularly that I think will convert those who aren't sure: Whole roasted cauliflower. 

Ingredients:
- one cauliiflower
- tbsp salt
-  1 and a half tsp cumin
- 1 and a half tsp paprika
- 1 and a half tsp tumeric
- 1 ceyenne pepper
- a good glug of olive oil
- 1 and a half tsp garlic powder
- flaked almonds (optional)
- yoghurt (optional)

Method:
- preheat your oven to 180. 
- Cut away the leaves and the stem of the cauliflower
- rub salt (quite a lot) all over it, including the inside where you cut away the stump. 
- place on a baking tray and pour over oil
- Rub all other spices over it. 
- Cover in tin foil and bake for up to an hour and a half or until tender.
- If you want to use the yoghurt then mix the spices into it and pour that over after you've salted it. 
- If you're using the almonds then garnish at the end. 

That'a all there is to it! This is a really flavorsome and impressive dish as people don't often see cauliflower in its full form or with such flavor. Due to the slow bake it has lots of time to take in all those lovely spices and you end up with a really tender yet subtle mix of spice and heat. I like to serve this dish with things like sweet potato fries, aubergine salad or spiced lamb, but really you can serve it with whatever you like. 

Give this dish a try or suss out Wingmans and hopefully you can become a cauliflower convert too.



Labels:

Comments

Post a Comment

Popular posts from this blog

5 Cheese Shops Every Cheese-a-holic should head to

As someone who is obsessed with cheese I have spent a fair amount of time sussing out London's most fabulous cheese mongers. There are so many to bring up, but I thought I would go with the five that I return to most frequently. So at number 1: Paxton and Whitfield. Dating back to the 1700s, Paxton and Whitfield is London's oldest cheese shop and stocks amazing cheeses from around the world. I come here annually to buy cheese for Christmas day, and I am unashamed to admit it's probably one of my favorite expeditions of the year. They serve something for everyone from creamy goats cheese to smack you in the face blues. The range is extensive and the staff are happy to help you pick the perfect cheeses to match your pallet and the occasion. Number 2: La Fromagerie. Based in Highbury and Mayfair this cheese shop holds an authentic feel and is the first experience I'd had of a cheese shop. I go to the one in Highbury and Islington as it's local to me and I never...
Post a Comment
Read more

Recipe of the Week: Taramasalata

As a new feature of my blog I've decided to write a recipe each week. These will vary in terms of if i'm trying to have a healthy week or an indulgent one so you'll certainly get an idea of what's in my food shop- but who doesn't love to be nosey ey? So kick starting the first weekend of 2018 my recipe of the week is homemade taramasalata! Ever since being diagnosed with coeliac I knew this would be the hardest thing to give up. When people ask me what I miss the most they probably expect to hear pizza or fresh bread but that isn't the case for me. Taramasalata is my favorite food ever and since I can't buy it in the shop anymore I've had to learn how to make it myself. For those who aren't familiar with what it is, it's basically a fresh greek dip made from smoked cod roe that is zesty, oniony and really smoky. As my friend Melina describes it it's 'greek caviar but better'; I must admit I agree with her.  The tricky part is...
Post a Comment
Read more

Porto, Portugal

Ahhh Porto, where to begin? The people were lovely, the place was stunning and the food was exceptional. This was a much needed break after university and the realities of grad life. We started our trip flying with TAP Portugal which is one of the nicest airlines I've ever used.. we got free wine! Once we'd landed we got on the metro to our hotel in Balhou. Porto's metro is like a much nicer tube; it's spacious, air conned and very easy to understand. When coming up the stairs of Balhou station we were greeted by this stunning church (one I'd been hoping to see from my Instagram research) which was breathtaking and set a great tone for the holiday.  Our hotel was alright, but its location was why we chose it; it was nice to be in the heart of Porto and made travelling around so easy. On our first evening we went for a glass of wine (standard) and then a concert of Fado and Flamenco which offered a festive introduction to Portuguese culture. We then wen...
Post a Comment
Read more