Roasted Cauliflower

Serving portions

4

INGREDIENTS

1 medium cauliflower
1 vegetable curcuma stock-cube
Extra virgin olive oil
Salt, pepper
Parsley

 

Created By Chef Antonella Iannone

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Preparation

  1. Prepare the broth with 800 ml of water and the stock-cube.
  2. When the broth reaches a boil, add the cauliflower, removing first the larger leaves.
  3. Blanch the cauliflower in the broth for about 8 minutes.
  4. Turn the oven on at 180°C.
  5. In a small bowl, prepare an emulsion with 3 tablespoons of oil, salt and pepper.
  6. Drain the cauliflower and dress it with the emulsion.
  7. Place the vegetable on a sheet of oven paper slightly wet and wrung out.
  8. Finally, close the cauliflower with some aluminum foil.
  9. Bake in the warm oven for about 10/12 minutes.
  10. During the last few minutes, turn on the grill and open the aluminum foil.Serve warm.

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