Recipes Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF

 

Recipes Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF

Recipes Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF

  1. 2 piece toasted gluten-free white loaf of bread or 50g breadcrumbs
  2. 2 corn on the cob with husks still on*
  3. 1 crimson bell pepper
  4. 350 grams cauliflower florets
  5. 3 tbsp oil plus extra for dressing
  6. a single tbsp fennel seeds
  7. a single tsp cumin seeds
  8. a single tbsp ground turmeric
  9. sea salt
    Recipes Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF

    1. Preheat the oven in order to gas 6 / 200C or 400°F. If using toasted breads, pulse it in a meals processor into breadcrumbs

    2. Preheat the barbeque grill to medium and cook the particular corn cobs for 20 — 25 minutes, turning occasionally till cooked and the husks are usually blackened. *You can also stove roast trimmed corn cobs covered in foil or parchment papers instead. Remove and place aside in order to cool. When cooled remove the particular husks and slice the corn kernals off the cob right into a bowl

    3. While the corn is cooking food, put the pepper over a nude gas flame to roast plus char your skin. When the pores and skin is fully blackened place within a ziplock bag to vapor for 10 minutes. Rub the particular pepper against the inside associated with the bag to peel the particular black skin off. Remove through the bag and rinse in order to remove any remaining skin, after that dry and dice into pieces

    4. Dry out fry the cumin and fennel seeds for a few moments in a frying pan after that remove and place inside a cooking tin. Heat the oil within the frying pan and smolder off the cauliflower florets, reduce side down, for 5 moments until lightly browned, then change and cook a further two minutes. Remove and transfer in order to the roasting tin

    5. Add in the particular breadcrumbs, red pepper, turmeric, time of year using the salt