You wouldn’t think a pale cauliflower fits with Get Well Fed’s vibrant and tasty ethos. If you only like Cauliflower if it’s smothered in a creamy cheese sauce laden with calories, this recipe will change your mind.
The recipe is from Angela Gray’s Spring Cook book and is delicious served hot or cold.
If you’ve not heard of
Angela Gray or been to her cookery school or Saturday Morning Kitchen - you’re missing out! I always come away feeling really inspired.
This is an adapted version of her recipe and complimented my pop up menu because of the vibrant colour and sweet and tangy flavour.
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Ingredients
Serves 4 - 6
1 large Cauliflower, cut into medium slices
1 medium onion, peeled, halved and cut into slices
1 tsp turmeric powder
4 tbsps lemon juice
1 tbsp rapeseed oil
1 tbsp runny honey
To finish
1 small bunch of herbs - I used chives, mint and parsley
1 tbsp sherry vinegar
1 tsp honey
Method
1. Place the cauli on a large baking tray lined with parchment. Put the slices of onion in between and sprinkle with sea salt and pepper.
2. Mix the ingredients for the dressing and brush evenly all over the cauliflower. Roast in a preheated oven at 180 degrees C until lightly golden at the edges.
3. To finish - spoon into a dish, sprinkle with the herbs and drizzle with the sherry vinegar and honey.
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