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

Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF. Remove and transfer to the roasting tin Add in the breadcrumbs, red pepper, turmeric, season with the salt & pepper and drizzle with some oil. Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF I love this as a side or own it's own. The flavour is great and we often use the barbecue to do the vegetables.

Sprinkle over the coriander before serving. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. You can cook Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF using 10 ingredients and 6 steps. Here is how you achieve it.

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

1. You need 2 slice of toasted gluten-free white bread or 50g breadcrumbs.
2. It's 2 of corn on the cob with husks still on*.
3. You need 1 of red bell pepper.
4. It's 350 grams of cauliflower florets.
5. It's 3 tbsp of oil plus extra for dressing.
6. Prepare 1 tbsp of fennel seeds.
7. Prepare 1 tsp of cumin seeds.
8. It's 1 tbsp of ground turmeric.
9. Prepare of sea salt & black pepper.
10. Prepare of flat leaf parsley.

While the oven heats, cut out the core of the cauliflower. Cut the cauliflower florets into bite-size pieces. Instinct may have you cut off increasing amounts of the stem to get smaller florets, but cutting up and into the stem to divide the florets into longer, more elegant versions is an equally easy, and less wasteful, way to go. Place the cauliflower florets on a baking sheet (lined with aluminum foil for easy clean-up).

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

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.

Toss the cauliflower with the olive oil and spices (including salt and pepper) until the cauliflower is well coated. Add the cauliflower, stirring to coat. Spoon the cauliflower into a serving dish. To serve, squeeze over the lemon wedges and scatter with the. Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine.

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