TRY THIS: CAULIFLOWER WITH ROMANO PEPPERS AND PISTACHIOS
May 22, 2018![TRY THIS: CAULIFLOWER WITH ROMANO PEPPERS AND PISTACHIOS](https://cdn.shopify.com/s/files/1/3097/6796/articles/blog_imgs.png?v=1526980945)
The lovely Jo Harding has been busy at work creating this. It's ridiculously simple to make but looks so beautiful on the table.
INGREDIENTS
1 large cauliflower
2 tbsp C oconut Oil or extra virgin olive oil
Pinch of Pink Himalayan or sea salt
1 heaped tsp paprika
2 romano peppers
1 tbsp extra virgin olive oil
1 small pomegranate
30 g parsley, chopped
10 g chives, chopped
10 g mint, chopped
5 sun dried tomatoes, chopped
50 g sugar snap peas
40 g pistachios, crushed
1 tsp sesame seeds
small handful of baby watercress or pea shoots
2 tbsp C oconut Oil or extra virgin olive oil
Pinch of Pink Himalayan or sea salt
1 heaped tsp paprika
2 romano peppers
1 tbsp extra virgin olive oil
1 small pomegranate
30 g parsley, chopped
10 g chives, chopped
10 g mint, chopped
5 sun dried tomatoes, chopped
50 g sugar snap peas
40 g pistachios, crushed
1 tsp sesame seeds
small handful of baby watercress or pea shoots
GINGER AND LIME DRESSING
1/2 lime, juiced
1 tbsp grated ginger
2 tbsp extra virgin olive oil
1 tbsp toasted sesame oil
1 tbsp C oconut Aminos
Pinch of Pink Himalayan or sea salt
Pinch of cracked black pepper
1 tbsp grated ginger
2 tbsp extra virgin olive oil
1 tbsp toasted sesame oil
1 tbsp C oconut Aminos
Pinch of Pink Himalayan or sea salt
Pinch of cracked black pepper
METHOD
- Preheat the oven to 210C/ 410F (190C fan assisted.)
- Remove the leaves and stalk from the cauliflower. Chop the cauliflower into smaller florets. Place on a baking tray and toss with paprika, salt and 2 tablespoons of oil. Roast in the oven for 25 minutes until golden.
- Remove the stalk and seeds from the peppers. Chop into 2 cm chunks. place on separate baking tray and toss with 1 tablespoon of olive oil. Roast for 15 minutes until soft.
- Remove the seeds from the pomegranate, slice the sugar snap peas, sun dried tomatoes and finely chop the fresh herbs.
- When the vegetables are roasted, transfer to a serving dish. Toss with the herbs, pomegranate, sugar snap peas, sun dried tomatoes, pistachios and dressing. Top with sesame seeds and baby watercress or pea shoots.