Sunday, 8 May 2011

Olive oil roasted cauliflower with feta and mint

Who fancies joining a food movement requiring little effort? I'm convinced that this dish could rescue the cauliflower from plummeting popularity and sliding sales.  

Try it, I guarantee you'll never have thought this knobbly white vegetable could taste this incredible - it's soft textured inside but has deliciously chewy edges, with the olive oil and seasoning making it very luxurious and moreish indeed.

Leave the feta out and have it as a side dish to joints of meat, feta in and have it with baked fish, or eat it as we did for late lunch today and enjoy it all on its own - there are lots of possibilities.

Plus it's very easy and inexpensive - another couple of reasons this recipe is a winner and a must try. I hope you give it a go - if you do why not pass the recipe on to a friend, I wonder how far it could get and if we could help save the poor old cauliflower from being forgotten.

For two as a main:
1 large head of cauliflower, cut into florets
Good quality extra virgin olive oil
Sea salt and black pepper
Half a block of feta, crumbled
A handful of fresh mint leaves, laid on top of each other, rolled up and then finely cut (this is called chiffonading)

- Preheat the oven to 180 degrees
- Place the florets into a large bowl and pour over several generous glugs of extra virgin olive oil, now add a few scrunches of sea salt and black pepper to the florets, and toss together with your hands, add more olive oil if it's disappeared and you have sides of the florets that have none on them
- Transfer the florets to a roasting tin and bake for 40 minutes, turning over every 10-15 minutes so that they become nice and dark evenly around them
- When they are golden, soft and have some quite dark edges it's time to remove them
- Put them into a serving dish and crumble over the feta, then sprinkle on the mint and toss together
- Serve

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