Roasted Purple Cauliflower with Parmesan
Duration: 35 minutesTasty and vibrant, the perfect combo.
Utensils
- Baking sheet
Ingredients
- 1 head purple cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a large bowl, toss the purple cauliflower florets with olive oil, minced garlic, salt, and pepper until evenly coated.
- Spread the cauliflower florets in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and lightly browned, stirring halfway through.
- Sprinkle grated Parmesan cheese over the roasted cauliflower and return to the oven for an additional 3-5 minutes, until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh parsley before serving.
Purple Cauliflower and Chickpea Curry
Duration: 35 minutesA tasty and colourful curry.
Utensils
- Large skillet or pot
Ingredients
- 1 head purple cauliflower, cut into florets
- 1 can (400g) chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (400ml) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice, for serving
Instructions
- In a large skillet or pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and grated ginger to the skillet and cook for another 2 minutes, until fragrant.
- Stir in curry powder and ground turmeric, and cook for 1 minute.
- Add purple cauliflower florets and chickpeas to the skillet, and stir to coat with the spices.
- Pour in the coconut milk and bring the mixture to a simmer. Reduce heat to low, cover, and let it simmer for 15-20 minutes, or until the cauliflower is tender.
- Season with salt and pepper to taste.
- Serve the purple cauliflower and chickpea curry over cooked rice.
- Garnish with fresh cilantro before serving.
Purple Cauliflower Steaks with Chimichurri Sauce
Duration: 35 minutesTasty Chimichurri sauce with especially vibrant cauliflower.
Utensils
- Baking sheet
- Blender or food processor
Ingredients
- 1 large purple cauliflower
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped
- Fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Slice the purple cauliflower into thick steaks, about 1-inch thick.
- Place the cauliflower steaks on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and golden brown around the edges.
- While the cauliflower is roasting, prepare the chimichurri sauce. In a blender or food processor, combine chopped parsley, chopped cilantro, minced garlic, finely chopped shallot, red wine vinegar, and olive oil. Blend until smooth.
- Serve the roasted purple cauliflower steaks drizzled with chimichurri sauce.
- Garnish with additional chopped parsley and cilantro, if desired.