Updated: Feb 23
Roasted cauliflower maintains it glorious texture whilst taking on the flavours of the marinade
At Langtree Botanics we promote seasonal living and plant-based eating. Therefore in line with our 8 seasonal fragrances of candles and home fragrance products we are sharing with you a small selection of recipes that contain ingredients that are either in season at that time of year or contain herbs and spices that feature in our product ranges.
Ingredients 1 large cauliflower
75g kale, washed
Thyme, optional 1/4 teaspoon nutmeg
Seasoning, to taste
1 tablespoon olive oil
For the marinade:
2 garlic cloves, crushed
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
45ml olive oil
5ml agave nectar (or sugar)
5ml truffle infused oil optional
Preheat the oven to 220C/425F/gas mark 7.
Mix together the marinade ingredients.
Remove outer leaves of cauliflower. Cut the cauliflower in half and then into slices approx 1.5 - 2cm thick.
Coat both sides of the cauliflower slices in the marinade, sprinkle with fresh thyme, season and lay on a baking tray. Roast for 15 minutes.
After 15 minutes take the tray out of the oven and flip the cauliflower slices onto their other side. Surround the cauliflower with the kale, sprinkle the nutmeg over the kale, then drizzle with approximately 1 tablespoon olive oil and season to taste.
Turn the oven down to 200C degrees and roast for another 12 minutes.
To serve, spoon the kale on to the plate first and sit the cauliflower slices on top.
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