Try this simple cauliflower recipe to reignite your passion for veg

Cauliflower.

This easily recognisable and widely available vegetable is much more versatile than you think! Gone are the days when cauliflower is just boiled in a pan, the result being a mush of white non-descript food. Cauliflower is one of those vegetables which soaks up flavours and can be prepared in so many different ways. Are you aware that cauliflower can now be bought as fresh or frozen rice, as a pizza base and in cake (move over courgette cake)!

The Roast Cauliflower Recipe

The great thing about anything roast is that you can add your own blend of herbs, spices and seasonings. Maybe, you prefer to roast your vegetables and potatoes plain just with a sprinkle of salt and a splash of oil? Or, if you are like me, then a range of different flavours is what you are after!

Choosing the best for you

Firstly, you need to chose your cauliflower! White is the obvious choice, but do you know there are also yellow and pink varieties?

Cauliflower preparation

This may seem an obvious thing, but traditionally cauliflower has been broken or chopped into florets. Alternatively, you can slice the cauliflower into what are called ‘steaks’, cutting from the top downwards into slices about 1cm thick. Keep those green stalks too – they roast really well and taste delicious!

Gather your extras

You could of course, just throw the cauliflower into the oven on a baking tray and hope for the best! I would like to think though, that you will take a bit of time to get the best flavours.

Start with your oil. Olive, rapeseed, walnut, coconut, your choice. Drizzle it over, then gently massage it in to create a canvas for your flavourings.

Next, sprinkle over your favourite herbs, some great combinations are:

• paprika, oregano and garlic
• garlic, cajun and cumin
• paprika and Italian mix
• basil, rosemary and sage
• chilli and garlic
• cumin, coriander and turmeric

Then dust with your favourite salt and grind some fresh black pepper on top.

You could add a few extras here too – sesame seeds work well, as do nigella seeds or flaked almonds. If you want a bit of extra crunch, sprinkle over a spoonful of fine semolina or cornmeal. Drizzle over a bit more oil, then cook in a medium to hot oven for around 30 minutes (depending on how you cut them). If you wish, you can turn them over half way through, but then you may loose some of the flavourings onto your tray!

What do I need?

I really hope you decide to make your own version of this delicious roast cauliflower. If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I receive a small commission if you click and purchase through these links (this is at no additional cost to you)! You can check out some more products I love here.

Serving

You can serve this cauliflower as a starter, a side or even a main, as it is, or dressed up. Once cooked drizzle with your favourite sauce – tahini works really well, or garlic mayonnaise. Scatter with toasted seeds, nuts or pomegranate seeds. Chop some fresh herbs – coriander, chives, parsley all add a bit of colour and extra tastiness.

Storage

These will store in the fridge for a few days, but make sure you seal them in a container so they keep their flavour (and so the fridge still smells nice)! They will freeze but I would advise making them fresh to retain their shape and structure.

Sharing

I really do hope you have a play with some cauliflower and see what great iedas you can come up with! I love seeing your adaptions and interpretations of my recipes (I’ve seen 2 biryani’s this week thank you)! and I’d love to see your photos of these! Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest,  Facebook or Twitter.

How are you cooking and serving your roast cauliflower? Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x