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Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF
Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF

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We hope you got benefit from reading it, now let’s go back to vickys roast spiced cauliflower & corn salad gf df ef sf nf recipe. You can have vickys roast spiced cauliflower & corn salad gf df ef sf nf using 10 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF:
  1. You need toasted gluten-free white bread or 50g breadcrumbs
  2. Get corn on the cob with husks still on*
  3. Provide red bell pepper
  4. You need cauliflower florets
  5. Provide oil plus extra for dressing
  6. Provide fennel seeds
  7. Provide cumin seeds
  8. Use ground turmeric
  9. Prepare sea salt & black pepper
  10. Provide flat leaf parsley
Instructions to make Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400°F. If using toasted bread, pulse it in a food processor into breadcrumbs
  2. Preheat the grill to medium and cook the corn cobs for 20 - 25 minutes, turning occasionally until cooked and the husks are blackened. *You can also oven roast trimmed corn cobs wrapped in foil or parchment paper instead. Remove and set aside to cool. When cooled remove the husks and slice the corn kernals off the cob into a bowl
  3. While the corn is cooking, place the pepper over a naked gas flame to roast and char the skin. When the skin is fully blackened place in a ziplock bag to steam for 10 minutes. Rub the pepper against the inside of the bag to peel the black skin off. Remove from the bag and rinse to remove any remaining skin, then dry and dice into chunks
  4. Dry fry the cumin and fennel seeds for a few minutes in a frying pan then remove and place in a roasting tin. Heat the oil in the frying pan and fry off the cauliflower florets, cut side down, for 5 minutes until lightly browned, then turn and cook a further 2 minutes. Remove and transfer to the roasting tin
  5. Add in the breadcrumbs, red pepper, turmeric, season with the salt & pepper and drizzle with some oil. Mix together then bake for 25 - 30 minutes until the cauliflower is slightly wilted and crispy on the edges
  6. Remove from the oven, place in a serving plate. Mix the corn through, season to taste and sprinkle with chopped parsley

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