This is the easiest recipe and is a lovely side to any dish. Roasting brings out a nutty flavour in the cauliflower and the garlic slices add texture as well as taste.
1 head cauliflower, cut into medium size pieces
4 cloves garlic, peeled and sliced very thin
3 sprigs of fresh rosemary cut into small pieces
extra virgin olive oil
salt and pepper
cherry tomatoes to garnish
Place the cauliflower and sliced garlic into a roasting dish, add salt and pepper and a really good lug or 2 of olive oil. Mix really well and then place the rosemary springs around the dish. Add a splash of balsamic vinegar and mix.
Bake in a moderate oven for 20 minutes covered, remove lid and bake a further 20 minutes.
This very simple salad has a tasty dressing made with fresh herbs, chilli, limes and sauces. The original recipe is from Women’s Weekly, Food to Love, but this version has been simplified and adapted to …
This simple, but incredibly delicious salad is one of the easiest dishes to throw together. It’s light and it’s healthy, and it’s made with three key ingredients with flavours that complement each other perfectly. Originally …