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Vickys Roast Spiced Cauliflower & Corn Salad Recipe

Vickys Roast Spiced Cauliflower & Corn Salad Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Vickys Roast Spiced Cauliflower & Corn Salad in your home. Then, follow these steps below to serve Vickys Roast Spiced Cauliflower & Corn Salad for your family or friends.

Ingredients: Vickys Roast Spiced Cauliflower & Corn Salad

  • 2 slice toasted gluten-free white bread or 50g breadcrumbs
  • 2 corn on the cob with husks still on
  • 1 red bell pepper
  • 350 grams cauliflower florets
  • 3 tbsp oil plus extra for dressing
  • 1 tbsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tbsp ground turmeric
  • sea salt & black pepper
  • flat leaf parsley

How to Make Vickys Roast Spiced Cauliflower & Corn Salad

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Roast Spiced Cauliflower & Corn Salad in your home by yourself.

    Step 1
  • Preheat the oven to gas 6 / 200C / 400°F. If using toasted bread, pulse it in a food processor into breadcrumbs
  • Step 2
  • Preheat the grill to medium and cook the corn cobs for 20 - 25 minutes, turning occasionally until cooked and the husks are blackened. Remove and set aside to cool. When cooled remove the husks and slice the corn kernals off the cob into a bowl
  • Step 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
  • Step 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
  • Step 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
  • Step 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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