Thursday, 5 October 2017

Roasted cauliflower with peanuts and gorgonzola

Cauliflower is such an under-rated vegetable, but it's bang in season.  I roasted it with lots of lovely flavours to give us a warming and delicious autumnal dinner.  Also, I love cheese, but I'm afraid it doesn't feel the same about me, so I added some small blobs of gorgonzola which gave me the savoury hit I wanted, with none of the unmentionable repercussions of a full cauliflower cheese (which I love ...), and some roasted peanuts for a bit of crunch.  Served it with potato wedges and wilted spinach.  Delicious.

Olive oil
Polish mustard
Italian seasoning
Chilli flakes

1.  Cut the potatoes into wedges, toss in olive oil and roast for about 45 minutes.
2.  Cut the cauliflower into 6 wedges.
3.  Mix together 2 tbsp olive oil, 1 tbsp polish mustard, crushed garlic, italian seasoning and chilli flakes - possibly a little water if its a bit thick.  Pour this over the cauliflower and move it around gently until all surfaces are coated.  Roast for about 40 minutes.
4.  Prepare spinach by removing thick stems, washing and cutting into thick ribbons.
5.  5 minutes before serving pop peanuts into the oven on a tray & wilt the spinach in a little water.  Grate a little nutmeg into the spinach to lift the flavour.
6.  Serve - dotting the cauliflower with gorgonzola (or other blue cheese) and sprinkle over peanuts, scoff.


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