Jamie's Roasted Cauliflower

 Ingredients

1 whole Cauliflower

Olive oil

Red Wine Vinegar

S&P

1 jar Roasted Peppers 

pack of plain smoked Almonds

2 slices of Bread

2 fat cloves of Garlic

Method

Trim off the outside leaves, leaving the others on. Cut off the outside part of the stem.

Halve cauli and make 3 cm wedges with the stalk holding it all together.

Pour olive oil into a roasting tray, a bit of red wine vinegar, salt and pepper - mix.
(Jamie does it with his hands but I prefer not to!)

Put the wedges in the roasting pan and toss.

Roast for 30 min at 180ºC/356ºF.

Take a jar of roasted peppers and smoked and/or plain almonds. He uses a pack of plain or what seems to be a small plateful of the smoked ones... (whatever)

To thicken the romesco sauce, take two slices of bread and two fat cloves of garlic. Cut garlic in half lengthwise and again through the width and place on top of the bread. Pop the bread into the oven.

Put half the nuts and the jar of peppers into your blender together with 1 1/2 slice of the bread and all the garlic. Add a little bit of salt and pepper, a thimble full of red wine vinegar (about half a tablespoon) and olive oil (pbly a few Tbls). Whizz the whole thing up.

Chop the half of bread and the remaining nuts and chop to make sprinkles.

Pour the sauce onto a platter. 

The cauliflower will be crispy (the leaves burnt around the edges).

Stack the cauliflower on top of the sauce. Sprinkle nuts and bread and enjoy!

see link:

https://www.facebook.com/watch/?extid=CL-UNK-UNK-UNK-IOS_GK0T-GK1C&v=24080963144883556

 

Cilantro and Lime Cauliflower Rice

 



I am putting this recipe in here because I always look for it here!

Skinnytaste.com

Servings: 5 • Size: 1 cup  • Old Points: 1 pt • Weight Watchers Points+: 2 pts 

Calories: 61 • Fat: 3 g • Carb: 8 g • Fiber: 3 g • Protein: 2.5 g • Sugar: 0 g

Cholesterol: 0 mg • Sodium: 37 (without salt)

Credit to Nicole for finding it!

Ingredients:

• 1 medium head (about 24 oz) cauliflower, rinsed
• 1 tbsp extra-virgin olive oil
• 2 garlic cloves
• 2 scallions, diced
• kosher salt and pepper, to taste
• 1-1/2 limes
• 1/4 cup fresh chopped cilantro

Directions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.

Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

Makes 5 servings [or not!!].

Added by  Ella+Felix Mama: