Wednesday, 3 September 2014

Vegetable Side Dish 2 - Baked Purple Cauliflower

So continuing with my side dish focus - last night we had baked Cauliflower with the added twist that it was purple.

Now, I was given this cauliflower and told that if you boil it the colour not wanting to loose that vivid purple colour I decided to toss it in olive oil & some spices and throw it in the oven whilst the rest of the meal was cooking.

It was really yummy. Especially served with a garlic mayonnaise!

As usual with this sort of dish I haven't included firm weights & measures - I just go with how I feel on the day. Here's my pictures, showing my plan of action, along with an idea of quantities used.

First of all wash your cauliflower & divide it into inch size pieces. Any type of cauli will work with this dish.

Pop the cauliflower in a bowl and add 2 tablespoons of olive oil, 1 teaspoon chilli flakes, 1 clove garlic, crushed, and some salt & pepper.

Give it all a good mix and leave to stand for about 15 minutes for the flavours to develop.

Place the cauliflower on a baking tray and pop in the oven for 15 - 20 minutes. I baked it at the same temperature as our roast chicken - 180C/gas 4

Check it's tender & cooked through. Squeeze a little lemon juice over if you fancy a bit of a zing and serve it with a garlicky mayonnaise

(for the mayonnaise I just added some crushed garlic to a big dollop of, shop bought, mayonnaise along with some lemon zest, juice and some salt & pepper)

Serve the cauliflower piping hot.

This was surprisingly good!  Andrew even had seconds and suggested we made this dish again soon! What bigger endorsement do you need!

Have a happy Wednesday! x