Herb Crusted Caulifower Roast

 
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Hey guys!

I keep seeing this mad craze for roasted cauliflowers and I have to be honest, it doesn’t sound appealing to me whatsoever because they’re pretty flavourless. So I set myself a challenge of making up a recipe that could be cauliflower based, but full of intense flavour for the winter seasons and this is what I came up with!

Ingredients

  • Cauliflower

  • White Flour

  • Stock Cube

  • Onion Powder

  • Garlic Powder

  • Pepper

  • Rosemary

  • Mustard Seeds

  • Basil (or prebought pesto)

  • Olive Oil

  • Salt

  • Pepper

So the first thing we want to do, is wash and prepare our cauliflower and I coated mine with olive oil, salt and pepper. This goes into the oven for 20 minutes.

In a separate bowl mix up a batter of white flour, this is about 3tbsp flour and the same water, you want it to be quite robust so keep adding more flour until it resembles a paste. I also added half a stock cube, pepper, chives, onion powder, garlic power for some flavour and painted it over the cauliflower. I then added mustard seeds because I thought it would still be a bland flavour, and popped it in for another 30 minutes. This is all on 220.

So you can essentially stop there because it will be packed full of flavour, but I still didn’t think it was fab enough so I mixed up some pesto from olive oil, pine nuts and basil, you can use some vegan remixed. I then coated this over the entire thing and roasted it for another 20 minutes.

So in total this takes 1 hour 10, it’s a three step, three layer process and it is PACKED full of delicious tangy, herby flavour. I think the mustard seeds make it a little electric and the length of cooking softens the entire thing without it becoming mushy.

Let me know what kinds of crust you make at home, because you can change it up! I was thinking of doing a cranberry and walnut version, we shall see!

 
Joseph HarwoodHolidays