Over the past couple of months, I have heard several celebrity chefs raving about whole roasted cauliflowers on various television series. As my family loves cauliflower, it is something I have been meaning to try for a while. I did a bit of recipe research on the Internet and then developed my own idea for a recipe last night. This is now tried and tested and was a big hit with my clan. It also smells amazing while it is cooking. Here is a simple recipe for a whole roasted cauliflower with lemon and garlic butter.
Ingredients for Whole Roasted Cauliflower with Lemon and Garlic Butter
- 1 head of cauliflower
- 50g butter
- 2 cloves of garlic, crushed
- Juice and zest of 1 lemon
- Salt and freshly ground black pepper
How to Make Whole Roasted Lemon and Garlic Butter
- Preheat oven to 180C/gas mark 4.
- Remove the leaves and the base of the stalk from the cauliflower and sit in an ovenproof dish.
- Put the butter in a dish and melt in the microwave on a medium setting for one minute.
- Add the crushed garlic, lemon zest, and lemon juice to the butter.
- Drizzle the mixture over the top of the cauliflower.
- Season with salt and freshly ground black pepper.
- Cover the ovenproof dish in kitchen foil and put in the oven for 30 minutes.
- Take the dish out of the oven and remove the kitchen foil.
- Using oven gloves, tip the dish slightly so the butter pools in the lower section of the dish.
- Use a spoon to scoop up the juices and drizzle over the top of the cauliflower.
- Return to the oven without the foil for a further 15 minutes or until the top of the cauliflower is beginning to brown.
- Serve either whole on a plate for people to help themselves or broken into florets and added to their plates.
- Drizzle over any remaining lemon and garlic butter.
If you are looking for an alternative to chips or mashed potatoes, then potato wedges are a great choice as they are crisp on the outside, fluffy on the inside and will give you your carbohydrate fix for the day. They are so easy to make that even those who claim not to be able to open a tin of soup can make potato wedges. This lightly spiced option gives an extra element of flavour to this delicious side dish. Here is how to make these with an easy recipe for lightly spiced potato wedges.
Ingredients for Lightly Spiced Potato Wedges
- 8 medium white potatoes
- 4 tbsp vegetable oil
- 2 tsp paprika
How to Make Lightly Spiced Potato Wedges
- Preheat the oven to 180C/ Gas Mark 4.
- Bring a large saucepan of salted water to the boil.
- Cut potatoes into wedges by first halving, then quartering, and then cutting the quartered pieces lengthways one final time.
- Put potato wedges into the pan of boiling water to blanch for five minutes.
- Drain the potatoes onto a sheet of kitchen paper to remove moisture.
- Transfer the potatoes to a baking tray and drizzle with the oil.
- Turn and rub the potatoes to make sure they are all coated with the oil. Add a little extra oil if necessary.
- Sprinkle the potatoes with the salt and paprika.
- Put the tray in the oven and cook for 15 minutes.
- Remove from the oven and turn the potatoes to prevent cooking and make sure they are evenly cooked.
- Return to the oven for a further 15 minutes or until crisp and brown.
- Remove from the oven and transfer potato wedges onto kitchen paper to remove excess grease before serving.
When it comes to Indian food accompaniments, a raita dip is one of the most popular of all. This is really simple to make at home, so you do not have to rely on ordering some from your local takeaway. Here is how to make a tasty and refreshing raita.
Ingredients for Raita
- 250g plain yoghurt
- 1/4 cucumber
- A small handful of coriander, chopped
- A small handful of mint leaves. chopped
- I clove of garlic
- Juice of half a lime
How to Make Raita
- Add the yoghurt to a bowl.
- Chop the cucumber into small cubes and finely chop the garlic.
- Finely chop the fresh coriander and mint leaves.
- Add the cucumber, coriander, mint and garlic to the yoghurt.
- Squeeze over the mixture the juice of half a lime.
- Stir the mixture thoroughly and serve.
- This is a delicious accompaniment to Saag Aloo.
- Add some grated ginger or chopped chillies if you want a kick to the dip.
Cauliflower cheese is a delicious accompaniment to a meal and works particularly well with roasted meats, pies, and fish. It is also a tasty meal in its own right for vegetarians. Some people are deterred from making cauliflower cheese at home as they are worried that the cheese sauce is complicated to make. However, this is not the case as this recipe is quick and easy to make. Here is how to make cauliflower cheese.
Ingredients for Cauliflower Cheese
- 1 head of cauliflower
- 2 oz/ 50 g butter
- 2 oz/ 50 g plain flour
- 6 oz/ 160 g cheese for the sauce
- 3 oz/ 80 g cheese for topping
- 1200 ml/ 2-pint milk
- Black pepper and salt
How to Make Cauliflower Cheese
- Measure your ingredients first.
- Remove the leaves and main stem from the cauliflower, then break into florets.
- Add the cauliflower to a pan of salted boiling water.
- While the cauliflower is cooking, start the cheese sauce.
- Melt the butter in a pan over a low heat.
- Sieve the flour into the melted butter and stir.
- Cook for two minutes.
- Remove the pan from the heat and add the milk a little at a time continuously stirring until you have created a smooth sauce.
- Season with the salt and black pepper .
- Simmer gently over a low heat for approximately eight minutes.
- Remove from the heat and stir in the grated cheese.
- Drain the cauliflower before adding to a large, oven-proof dish. Any excess water will cause the sauce to split, so dabbing with kitchen paper can help to make sure the broccoli and cauliflower are thoroughly dry.
- Pour over the cheese sauce so it is evenly distributed.
- Sprinkle remaining cheese over the top of the dish.
- Cook on a high heat in the oven for 15 minutes or until the top of the dish is golden brown.
Cauliflower and Broccoli Gratin– Adding broccoli, mustard, and breadcrumbs to this dish makes a great vegetarian meal. Read the recipe here.
Meat Lovers– Add some leftover ham to the cauliflower cheese before transferring to the oven if you prefer meat dishes.
Although I make the regular slaw, my kids really love my funky red cabbage slaw as there is something fun about having such a colorful side dish on the plate. It is quick and simple to make and is a great way of getting the kids to eat a variety of vegetables. Here is a quick guide on how to make funky red cabbage slaw. It makes enough for approximately eight good-sized side dishes to accompany a meal.
Ingredients for Funky Red Cabbage Slaw
- 1/2 red cabbage grated or finely sliced
- 4 large carrots grated
- 1 red onion finely sliced
- 8 heaped tablespoons of mayonnaise
- 6 tablespoons of salad cream
- 100 ml double cream
- Salt and black pepper
How to Make Funky Red Cabbage Slaw
- Grate the carrots and red cabbage and finely slice the red onion.
- Add the grated and sliced vegetables to a large mixing bowl
- Add the mayonnaise, salad cream, and double cream to the bowl.
- Stir well until all the vegetables are coated.
- Season with salt and freshly ground black pepper.
- Extra ingredients– you can add extra ingredients if you want a little variety. Try adding chopped apples, sultanas, or walnuts for a twist.
- Spice it up– this is delicious as it is, but you can also spice up this dish. Adding a teaspoon of curry powder or smoked paprika are just two ways you can change the flavor of this accompaniment.
- Reduce the fat– it is easy to reduce the fat content of this side dish. Simply use low-fat mayonnaise and salad cream and omit the double cream from the recipe.