Oven-roasted Cauliflower with Garlic and Coriander
|1 medium-sized cauliflower|
|2 tablespoons olive oil|
|1 heaped teaspoon whole coriander seeds, coarsely crushed|
|2 garlic cloves, peeled and crushed|
|salt and freshly milled black pepper|
|Pre-heat the oven to 200°C, gas mark 6|
|Need help with conversions?|
|You will also need a large solid baking tray.|
This recipe is from the Delia Online Cookery School with Waitrose
All you do is trim the cauliflower into florets about 2.5 cm in diameter, and place them in a large mixing bowl, then crush the garlic into the bowl and sprinkle in the crushed coriander seeds and oil.
Use your hands to toss and mix everything together until the cauliflower is evenly coated then arrange the florets on a large roasting tray and season with salt and pepper.
Bake for 25-35 minutes or until slightly charred and tender when tested with a skewer, and serve straight away.
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Winter carrots can lack flavour and appeal, but if you add coriander seeds and slightly caramelise them in the oven, they seem to take on a new lease of life.
Roasting vegetables is a great way of maximising their nutritional benefit as the vitamins don't leach out into the cooking water - and they're full of flavour and texture. This recipe uses all those wonderful root veg in one go.
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