Have you seen whole cauliflowers turning up everywhere recently! Well, I didn’t think I could manage a whole one to myself, so I chopped one in half and made this delicious feast! 🙂
Okay, so you might think this is not really a recipe… but if you’ve only ever had boiled cauliflower, or stretched to cauliflower cheese, you really should consider this!
Cauliflower has to be one of the most versatile vegetables for cooking. Do you know you can make a pizza base with cauliflower? Or, did you know that you can make buffalo style wings with cauliflower? I just did a search to see what other cauliflower recipes are on the blog and this old post made me smile – please excuse the photos but check out the story recipe!
Anyway, for now we have this gorgeous sesame crusted spiced baked cauliflower. When it came out of the oven there were remarks that it looked like chicken! Well, it certainly could take centrepiece at a table! 😀 Let’s check out the recipe!
A cauliflower covered in spice and baked as it is.
- 1/2 large cauliflower (or 1 medium)
- 1-2 teaspoons olive oil
- 1/2 teaspoon black pepper
- 1 teaspoon cajun spice
- 1/4 teaspoon garlic granules
- salt to taste
- 1 tablespoon sesame seeds
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Make sure the cauliflower is clean and remove any parts you don’t want to eat (we keep the green stalks on as they are tasty)! Place it cut side down on a greased or lined baking tray.
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Rub (or spray) a bit of oil all over the cauliflower florets. Sprinkle over the pepper, cajun, garlic and salt then massage in with your fingers. Check to see if you have missed any parts and season as necessary.
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Add the rest of the oil then sprinkle the sesame seeds over (they should stick to the oil).
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Place on the middle shelf of the oven and bake on a medium heat (gas 5 / 375f / 190c) for 40-60 minutes. The cauliflower should be golden when cooked, with the flesh slightly soft but with some bite.
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Enjoy!
- You can use any spices for this – curry, chilli or mixed herbs.
- Use a whole cauliflower, a half, or if you are short of time, chop the cauliflower into florets and bake for 15-20 minutes.
- You can use any oil, but olive oil gives a great taste.
- You can omit the sesame seeds, but they really make this cauliflower delicious.
- Cover any leftover cauliflower and refrigerate for up to three days.
Actually, I’m not supposed to eat cauliflower! Can you believe that it is one of the foods that I am intolerant to! 🙁 But it’s so yummy! 🙂 I guess I’ll just have to share it over at Angie’s Fiesta Friday 🙂 I know they’ll be happy to share! This week the party is co-hosted by Ai @ Ai made it for you along with the party princess Angie herself! Why not come on over and join us!?
So, a week of the holiday has gone by already! Why do days always go so fast when you wish they’d last forever! 😛 I was hoping we would do some stuff together but so far ‘Mum’ has been banished from activities! Oh to have a teenager! Anyone got any ideas (apart from me learning how to use the Playstation) how I can be loved again! 😛
I guess I’ll just have to keep making yummy foods which are appreciated like fresh bread rolls, banana muffins, choc chip cookies and baklava.
Whether you have school holidays or not, I hope you have a fab week! Drop me a comment below, and don’t forget if you are making any of our recipes please tag us @LifeDietHealth or use #LifeDietHealth so we can see what you’re making! 😀 You can find us on Instagram, Facebook, Twitter and Pinterest so make sure you see what we’re up to there too!
If you’re looking for some kitchen or Easter inspiration this week, have a look at these…
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Love ‘n’ hugs ?
Laurena x