Hugh Fearnley-Whittingstall, you thunder-stealing bastard. Here was I about to post a recipe for baked cauliflower and then you went and beat me to it.
Yeah, so yours is all pretty and that but mine has coriander in it, so suck it.
Oh alright, his looks kind of good and who knows probably tastes better too (damn you, you curly haired goon) but I cooked this a few times and I like it so I thought I'd post it here.
Spicy baked cauliflower
One head of cauliflower
Two tablespoons of oil (olive oil, sunflower oil, whatever you've got that doesn't taste overly strongly)
One dessertspoon of coriander (the brown powder in a jar, not the green leafy stuff)
One dessertspoon of paprika
Salt and pepper
How you do it
Remove the cauliflower leaves and cut it into large florets. With the core that's left, chop into large chunks - a couple of centimetres square sort of think.
Tip into a large bowl, then pour in the oil and stir until all the florets are coated. If you've a really large cauli, add a bit more oil for good luck.
Add the paprika and coriander and stir again until the cauliflower is coated with the spices.
Cook in a 220C oven for about 30 minutes, or until tender.
Eat hot or cold.
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