And I did suss it thanks to realising the other day that it's been ages since I read the lovely Green Kitchen Stories blog, so I decided to catch up and spotted a salad with roasted cauliflower. I feel a bit embarrassed not having thought about it on my own. Thus step one - roast the cauliflower. It appears this year is a bad one for these wonderful vegetables, they are very small, so I ended up buying two.
- Before preparing the cauliflower, pre-heat the grill to 220 °C.
- Remove all the greenery, cut up into florets and washed them.
- Then lay them out on a shallow baking tray with a lip and brush generously with olive oil and sprinkle some salt or Vegeta.
- It may help to also get your hands dirty and move the cauliflower around to get the pieces really well coated with the oil.
- Place under the grill for 20 - 25 minutes and stir a couple of times during roasting. They just need to start softening somewhat and go brown and crunchy here and there, but not mushy.
- Set aside to chill and store in the fridge. Mix in with your green salad.
This turned out to be quite a bit hit with Lundulph as well, even though he wasn't sure when he had a sniff of the cauliflower in the container where I'd put it. I'm not entirely sure what he was talking about, I didn't find the smell unpleasant, but cauliflower is a member of the cabbage family, I'm guessing there was some hint of fart.
I had intended to also do the tahini dressed chick peas, but I had plans already for my second tub of yoghurt and decided to leave them for another time.
What was left of the cauliflowers a couple of days later, I reheated with a covering of kashkaval - a Bulgarian yellow cheese, which was also extremely tastry.