I’ve been a fan of Cauliflower ever since I was a kid and I realised that I could happily eat it raw, having swiping a bit (ok, several bits) from the kitchen table as my Mum prepped it! It’s the fact that it comes in it’s own packaging too – those green leaves enclosing it, like some fabulous secret – just makes me love it even more!
Mr Sat. Night does an exceptional Cauliflower Cheese, I cannot deny it, https://eatingforireland.com/recipe/corinnes-cauliflower-cheese/ but I love just cutting a Cauli into florets, tossing them in some oil, salt and cumin seeds, and roasting them in the oven, along with whatever else we’re having for tea that evening. Perfect!
This little recipe is just an extra step on my Cauliflower journey, and adds garlic slices, fresh thyme, onion wedges and some grated Parmesan cheese to enhance it’s perfection – Do give this one a try – you won’t regret it!
EQUIPMENT:
- A large baking tray
- A bowl to mix everything
- A spatula or similar, to turn everything over.
INGREDIENTS:
- One head of cauliflower, cut into florets, then each floret cut into 2-3 slices.
- 2-3 cloves of garlic, peeled and sliced
- 1-2 large onions, peeled and sliced through the root end ( this helps keep the wedges together)
- Olive Oil – 1-2 tablespoonfuls
- A couple of sprigs of fresh thyme – I have it in the garden but it was raining, so I didn’t bother 😉
- Heaped teaspoon of Cumin seeds
- Salt and pepper (not too much salt – the Parmesan is quite salty itself)
- About 50-100g freshly grated Parmesan.
METHOD:
- Preheat oven to 180 Fan, and the baking tray in to heat up.
- In the bowl, toss the cauliflower florets with the onion wedges, cumin seeds, thyme, garlic, and oil; season with pepper. Spread out on the heated tray..
- Roast, turning occasionally, until almost tender, about 20-30 minutes depending on size, thickness of florets etc. They should be starting to char at the edges.
- Sprinkle over the Parmesan, and roast until cauliflower is tender, 5-10 minutes or so.
- Serve immediately!
NOTES:
- I think that the onions slow up the roasting process, but they’re so yummy, thatI think it’s worth the bother!
I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx