I am sorry. This post is so simple it’s hardly worth blogging. Put cauliflower in the oven, and that is about the extent of it. But, its just so good! I am literally obsessed with cauliflower at the moment. Roasted, mashed, as ‘rice’, or a base for ‘alfredo’ pasta sauce. Even for tonight’s Indian feast, its not just onion bhajis, its onion and cauliflower bhajis. What the actual…
So, with bated breath I ‘Googled’ cauliflower to find out if, at the very least, this new obsession was good for me. You know, like not a waste of time vegetable, but an actual powerhouse of goodness. Luckily, it is! Cauliflower is part of the cancer fighting cruciferous family of veg. It is anti-inflammatory and antioxidant rich for heart and brain health. Eating cauliflower provides high amounts of vitamin C, vitamin K, beta-carotene, protein, fibre and folate, among other things. And, cauliflower is also great for supporting healthy digestion and detoxification. But, most importantly, bloody yum!
So, now that you know all that, not such a silly post, huh. This is my absolute favourite way to enjoy cauliflower, all toasty and roasty and dipped (probably a little too deeply) in homemade curry aioli. Hope you like it.
- 1 whole cauliflower
- 3 tbs olive oil
- ¼ tsp salt
- Freshly cracked black pepper
- ¾ cup Aioli
- ½ tsp curry powder
- Cut/break up the cauliflower into florets. They can be as big or small as you like. I like them about popped popcorn size.
- Once you have it all separated, place in a plastic bag or bowl, add oil, salt and pepper. With lots of air in the bag close and shake them around. If in a bowl just toss to combine. Bag is easier though. No washing. Yay.
- This is super easy.
- Are you ready?
- Preheat oven at 200°C.
- Place on a lined baking tray. And bake for about 30 minutes. Giving them a mix around about half way through. Easy. Done.
- While your caulis are cooking, combine the aioli and curry powder and set aside. This is good on anything. So keep it if you don't use it all. Good excuse to crumb and fry up so chicken tenders.
- Now they aren't going to be perfectly even, and some bits will be quiet white and soft and other bits quite dark and crunchy. They never taste burnt though and the dark bits are my favourite.
- Serve fresh out of the oven with lots of aioli. Enjoy.
