In this Autumnal "season of mists and mellow fruitfulness" (Keats), I've been really inspired to create a delicious mix of earthy roasted vegetables flavoured with lemon and garlic, to serve as a beautiful accompaniment to any grilled/roasted meat or fish.
I bought this amazing orange cauliflower in Morrissons last week and wanted to invent a dish to fully exploit its beauty. The flavour is exactly the same as a regular cauliflower, but it looks as though it has been dyed with saffron or turmeric!
When a whole cauliflower is cut into slices, it reminds me of a tree, so this became the basis of the inspiration for my Autumnal dish.
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YOU WILL NEED:(Serves 4)
This is 0pp/approx.100kcal per serving
1 medium cauliflower
(if you can find an orange one, it looks gorgeous)
1 small celeriac
1 bulb fennel
1 small butternut squash
1 head of garlic
1/2 a lemon
1 teaspoon olive oil
Frylight oil
Paprika
Dried herbs eg; sage/thyme/mixed Italian
To serve:
Black pepper
Fresh torn basil leaves
***
Strip the outer leaves off the cauliflower. Cut into chunky slices. Make as many whole 'tree' shaped pieces as you can. Break the rest into florets.
Cut the remaining vegetables into chunky pieces and scatter evenly on a baking tray.
Spray with olive oil and
mist with Frylight oil.
Sprinkle liberally with paprika and season to your liking using dried herbs.
Squeeze the lemon juice over the vegetables. Break the cloves of garlic off the bulb and, leaving in their skins, scatter them across the baking tray.
The vegetables and little cauliflower 'trees' should have lovely crispy edges without being burnt. The roasted garlic will be like garlic 'toffee' in its shell.
Arrange on a serving plate, allowing one whole cauliflower 'tree' per person. Scatter freshly torn basil leaves over the rest. Season again if needed.
You can squeeze the roasted garlic pulp over the vegetables or allow people to do it themselves as they eat.
***
TIP
You could allow the veggies to cool slightly and add them to a salad with a simple Balsamic vinegar dressing for a hearty Winter dish.
***
PRINT RECIPE HERE
***
This is 0pp/approx.100kcal per serving
1 medium cauliflower
(if you can find an orange one, it looks gorgeous)
1 small celeriac
1 bulb fennel
1 small butternut squash
1 head of garlic
1/2 a lemon
1 teaspoon olive oil
Frylight oil
Paprika
Dried herbs eg; sage/thyme/mixed Italian
To serve:
Black pepper
Fresh torn basil leaves
***
Strip the outer leaves off the cauliflower. Cut into chunky slices. Make as many whole 'tree' shaped pieces as you can. Break the rest into florets.
Cut the remaining vegetables into chunky pieces and scatter evenly on a baking tray.
Spray with olive oil and
mist with Frylight oil.
Sprinkle liberally with paprika and season to your liking using dried herbs.
Squeeze the lemon juice over the vegetables. Break the cloves of garlic off the bulb and, leaving in their skins, scatter them across the baking tray.
Slow-roast at 190 degrees C/375 F/Gas 5 for around one hour. Check that the vegetables on the edge don't burn. Turn gently after half an hour.
The vegetables and little cauliflower 'trees' should have lovely crispy edges without being burnt. The roasted garlic will be like garlic 'toffee' in its shell.
Arrange on a serving plate, allowing one whole cauliflower 'tree' per person. Scatter freshly torn basil leaves over the rest. Season again if needed.
You can squeeze the roasted garlic pulp over the vegetables or allow people to do it themselves as they eat.
***
TIP
You could allow the veggies to cool slightly and add them to a salad with a simple Balsamic vinegar dressing for a hearty Winter dish.
***
PRINT RECIPE HERE
***
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