April is being a real joy, what with all this faux summer sun - this roasted cauliflower dish gives Mediterranean loveliness with fresh pesto everywhere you smell - and has that blindfolded subconscious effect of making you think it might not really be a Wednesday. Delish mid week supper // also would be yum as a chilled salad on a Saturday.
1 head of cauliflower
3 cloves of garlic
couple of splashes of ex.vi.olive oil
a few bands of chopped leek
300g of mild goats cheese
handful of little tomatoes
For the pesto
handful of fresh basil leaves
4 - 6 tblsp extra virgin olive oil
handful of grated Parmesan cheese
squeeze of lemon juice
2 cloves of garlic (crushed)
2 tblsp of chicken stock
Turn oven on to gas mark 6, splash baking tray with olive oil and put in oven. Chop the cauliflower into little florets, crush garlic and chop leeks add to the hot oil on baking tray. Roast for 15mins - add the little tomatoes - roast for a further 10 / 15 mins. Make pesto by blending all the ingredients. Pour the pesto over the roasted cauliflower, top with crumbly goats cheese and salt and pepper and grill until perfection (6-8mins/ish).
For the pesto
handful of fresh basil leaves
4 - 6 tblsp extra virgin olive oil
handful of grated Parmesan cheese
squeeze of lemon juice
2 cloves of garlic (crushed)
2 tblsp of chicken stock
Turn oven on to gas mark 6, splash baking tray with olive oil and put in oven. Chop the cauliflower into little florets, crush garlic and chop leeks add to the hot oil on baking tray. Roast for 15mins - add the little tomatoes - roast for a further 10 / 15 mins. Make pesto by blending all the ingredients. Pour the pesto over the roasted cauliflower, top with crumbly goats cheese and salt and pepper and grill until perfection (6-8mins/ish).
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