Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys roast spiced cauliflower & corn salad gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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To get started with this recipe, we must first prepare a few components. You can cook vickys roast spiced cauliflower & corn salad gf df ef sf nf using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF:

1. Get 2 slice toasted gluten-free white bread or 50g breadcrumbs
2. Take 2 corn on the cob with husks still on*
3. Get 1 red bell pepper
4. Make ready 350 grams cauliflower florets
5. Make ready 3 tbsp oil plus extra for dressing
6. Make ready 1 tbsp fennel seeds
7. Prepare 1 tsp cumin seeds
8. Prepare 1 tbsp ground turmeric
9. Take sea salt & black pepper
10. Make ready flat leaf parsley

Steps to make Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF:

1. Preheat the oven to gas 6 / 200C / 400°F. If using toasted bread, pulse it in a food processor into breadcrumbs
2. Preheat the grill to medium and cook the corn cobs for 20 - 25 minutes, turning occasionally until cooked and the husks are blackened. *You can also oven roast trimmed corn cobs wrapped in foil or parchment paper instead. Remove and set aside to cool. When cooled remove the husks and slice the corn kernals off the cob into a bowl
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
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
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
6. Remove from the oven, place in a serving plate. Mix the corn through, season to taste and sprinkle with chopped parsley

So that is going to wrap it up with this exceptional food vickys roast spiced cauliflower & corn salad gf df ef sf nf recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!