Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys roast spiced cauliflower & corn salad gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Remove and transfer to the roasting tin Add in the breadcrumbs, red pepper, turmeric, season with the salt & pepper and drizzle with some oil. Ingredients of Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF. Add the cut-up cauliflower into the pan. Toss to coat with the spicy butter as evenly as possible.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys roast spiced cauliflower & corn salad gf df ef sf nf using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF:
  1. Take toasted gluten-free white bread or 50g breadcrumbs
  2. Get corn on the cob with husks still on*
  3. Take red bell pepper
  4. Make ready cauliflower florets
  5. Make ready oil plus extra for dressing
  6. Take fennel seeds
  7. Make ready cumin seeds
  8. Take ground turmeric
  9. Prepare sea salt & black pepper
  10. Get flat leaf parsley

Pour olive oil on top of the cauliflower florets and toss until everything is evenly coated. Sprinkle the spice mixture over the cauliflower, and mix well to combine. Add the cauliflower, stirring to coat. In a small mixing bowl, stir together the soy sauce, honey, olive oil, lemon juice, sriracha, garlic, and pepper until thoroughly combined.

Steps to make Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400°F. If using toasted bread, pulse it in a food processor into breadcrumbs
  2. Preheat the grill to medium and cook the corn cobs for 20 - 25 minutes, turning occasionally until cooked and the husks are blackened. *You can also oven roast trimmed corn cobs wrapped in foil or parchment paper instead. Remove and set aside to cool. When cooled remove the husks and slice the corn kernals off the cob into a bowl
  3. While the corn is cooking, place the pepper over a naked gas flame to roast and char the skin. When the skin is fully blackened place in a ziplock bag to steam for 10 minutes. Rub the pepper against the inside of the bag to peel the black skin off. Remove from the bag and rinse to remove any remaining skin, then dry and dice into chunks
  4. Dry fry the cumin and fennel seeds for a few minutes in a frying pan then remove and place in a roasting tin. Heat the oil in the frying pan and fry off the cauliflower florets, cut side down, for 5 minutes until lightly browned, then turn and cook a further 2 minutes. Remove and transfer to the roasting tin
  5. Add in the breadcrumbs, red pepper, turmeric, season with the salt & pepper and drizzle with some oil. Mix together then bake for 25 - 30 minutes until the cauliflower is slightly wilted and crispy on the edges
  6. Remove from the oven, place in a serving plate. Mix the corn through, season to taste and sprinkle with chopped parsley

Add the cauliflower, stirring to coat. In a small mixing bowl, stir together the soy sauce, honey, olive oil, lemon juice, sriracha, garlic, and pepper until thoroughly combined. Place the cauliflower in a large bowl and pour the sauce over the cauliflower. Stir/toss the cauliflower florets in the sauce until they are well coated and most of the sauce is on the cauliflower. Put the cauliflower and chickpeas on a baking tray.

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