Middle_Eastern
Middle Eastern - Slow Cooked and Stews
Spiced Roasted Cauliflower
Chef's Menu Description
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 1 medium to large cauliflower (cut into florets)
- • 150 g cherry tomatoes
- • 5 cloves garlic (peeled and sliced in half lengthways)
- • 1 lemon (half the zest and all of the juice)
- • low calorie cooking spray (olive oil flavour works really well in this recipe)
- • salt (to taste)
- • freshly ground black pepper (to taste)
- • 1 sprig fresh rosemary
- • 25 g reduced fat Greek style salad cheese
Preparation Steps
1
Phase 1
Preheat the oven to 180°C.
2
Phase 2
Combine the cauliflower, tomatoes, and garlic in a dish that is suitable for the oven.
3
Phase 3
Mix the lemon zest and juice together and pour it over the vegetables.
4
Phase 4
Spray the vegetables with low calorie cooking spray so they are well coated.
5
Phase 5
Add a sprig of fresh rosemary.
6
Phase 6
Add some freshly ground black pepper and sprinkle with some sea salt.
7
Phase 7
Roast in the preheated oven for about an hour making sure to stir occasionally so that everything cooks evenly.
8
Phase 8
Stab the cauliflower stems with a fork to check they are cooked enough for you.
9
Phase 9
Garnish with crumbled up Greek style salad cheese and serve.