A baked cauliflower is very high on my list of favourite dishes. If I do one, then I don’t share – it has to be a whole for me or four small ones. I often just rely on olive oil and salt, but these four marinades are hardly more complex and just as delicious. There is simply a dollop of yoghurt and roasted sesame seeds. Ingredients 4 small cauliflowers (approx. 250 g each) 1 teaspoon clarified butter salt – 1 teaspoon miso one teaspoon sesame oil – 1 teaspoon curry powder 1 teaspoon olive oil salt – 1 teaspoon paprika powder one teaspoon olive oil pepper salt Preparation.

Preheat the oven to 220 ° C. Cut off the stalks of the cauliflower. The leaves can be left on if they are not withered. Put on a large saucepan with lightly salted water and cook the cauliflower in it for two to three minutes. Drain and pat dry on the outside. If coloured cauliflowers are used as here, you should at least cook the purple one separately so that it does not rub off on the others.

Then stir the marinades together. If only one marinade is to be used, simply quadruple the amount. Brush the cauliflower with the marinade and bake for about 30 minutes until they are golden brown on the outside and completely cooked on the inside.

If not four small but one large cauliflower is prepared, then it should be pre-cooked for five minutes and then baked for about 50 minutes. One year agoRoasted carrots with saffron and sesame Two years ago: Sunken strawberry cake with olive oil and pine nuts Three years ago: Dip from roasted aubergine and paprika Four years ago: Custard from the oven with fresh raspberries Five years ago: Spicy coleslaw with paprika, red onion and sriracha sauce Six years ago: Blueberry Hand Pies Seven years ago: Crispy Chicken Fingers Eight years ago: dates wrapped in bacon

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