Roasted Cauliflower with a Walnut & Herb Crust
It's been a frantic week as per... (insert rolly-eye emoji!) - it's a nightmare being a PA to four kids! Therefore, my meals this week have been jacket potato/pasta based at EVERY MEAL ... Sozza kids, I had too many of you! However, I have managed to do some yummy accompaniments alongside said pasta/jacket potato
Cauliflower is one of my FAVE vegetables; I love it steamed, stir-fried, with gravy, but roasting it is simply the most gorgeous way to eat it!
I use this dish a lot, it is quick and simple to prepare, it's filling and satisfying. And here's why eating these massive white vegetables is a good thing... Cauliflowers are anti-inflammatory, they boost heart health. It also contains something called (big word alert) sulforaphane which has been found to significantly improve blood pressure and kidney function. It's also rich in vitamins and minerals - all incredibly supportive of your general health.
This dish is really simple and keeps for 3 days in the fridge.
1 whole cauliflower sliced into 'steaks' ie 2 cm 'steaks' as per photo
1 cup walnuts
Zest 1 lemon
1 small handful thyme
1 large handful basil
1 tablespoon white miso paste
1/2 cup olive oil
2 droppers smoked seaweed infused oil
1 clove garlic, crushed
Pinch salt and pepper
Oil for roasting
Preheat the oven - 180 degrees celcius
In a blender, add the lemon zest, seaweed oil, garlic, herbs, oil & walnuts and blend well
Take some baking paper & put some oil on it
Lay the cauliflower out on the baking paper on a baking tray
Place the walnut mix over the cauliflower and spread it over evenly, coating both sides
Place in oven and bake till golden crown and cauliflower soft when you poke a knife in (about 30-40 minutes) see photo below for good colour.
And voila - serve with pasta/jacket potato haha! In all honesty, I would serve it with some spicy quinoa or vegetable-filled rice, and loads of fresh herbs...
Peace and pasta dishes galore...