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cookbook_challengeFrom The Roasting Tin around the World by Rukmini Iyer, USA and the Caribbean Section.
30g salted buter
2 cloves garlic, grated
1 teaspoon cayenne papper
1 teaspoon smoked paprika
1 teaspoon sea salt flakes
1 cauliflower cut into medium florets
Cauliflower greens, cut down to bite-size pieces
Dip
60g natural yoghurt
30g stilton crumbled
To Serve
celery sticks, thinly sliced
Melt the butter and garlic for 2-3 minutes in an oven at 180C fan/200C/gas 6.
Stir the spices into the butter and then coat the cauliflower and greens with the spiced butter. Roast for 25 minutes.
Mix stilton and yoghurt and serve on the side.
Mistakes, Changes and Substitutions
None! Though I did make double the amount of dip reasoning (correctly) that if it was just there on the side next to some celery sticks quite a lot of it would be eaten before the cauliflower came out of the oven.
Verdict
Nothing wrong with this and it would make a good side dish (which, to be fair, is how it is described in the book) but I wasn't super-excited by it. I might make it again if I was feeling like making a bit of an effort with vegetables for a roast or some such - possibly adding broccoli into the mix, but I can't see myself making it often.
30g salted buter
2 cloves garlic, grated
1 teaspoon cayenne papper
1 teaspoon smoked paprika
1 teaspoon sea salt flakes
1 cauliflower cut into medium florets
Cauliflower greens, cut down to bite-size pieces
Dip
60g natural yoghurt
30g stilton crumbled
To Serve
celery sticks, thinly sliced
Melt the butter and garlic for 2-3 minutes in an oven at 180C fan/200C/gas 6.
Stir the spices into the butter and then coat the cauliflower and greens with the spiced butter. Roast for 25 minutes.
Mix stilton and yoghurt and serve on the side.
Mistakes, Changes and Substitutions
None! Though I did make double the amount of dip reasoning (correctly) that if it was just there on the side next to some celery sticks quite a lot of it would be eaten before the cauliflower came out of the oven.
Verdict
Nothing wrong with this and it would make a good side dish (which, to be fair, is how it is described in the book) but I wasn't super-excited by it. I might make it again if I was feeling like making a bit of an effort with vegetables for a roast or some such - possibly adding broccoli into the mix, but I can't see myself making it often.
