|1 head cauliflower, outer green leaves removed, broken into florets
1 knob butter
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1-2 dried red chillies
1 handful blanched almonds, smashed
zest and juice of 1 lemon
Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don’t want any water left in your cauliflower or it won’t roast properly). Toss it in a good lug of olive oil and the butter.
In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them.完成後浸漬片刻可在室溫下享用。
Allow to marinate for a little while and serve at room temperature.
After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well.
Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.
– 營養成分(1人分), Nutritional information(per serving)
*以成人日均攝取量計算, Of an adult’s reference intake
– 食材資訊 Ingredients information: 花椰菜 Cauliflower
Cauliflower contains pleasant amount of vitamin C among vegetables. Each 100g of uncooked cauliflower contains about 38g of vitamin C, which is closed to the daily recommended intake of 45mg. In addition to its anti-oxidizing power, vitamin C also participates in synthesis of collagen and chatecholamines, which is important for skin and epinephrine synthesis. Besides, many research nowadays reveals that being a member of the cruciferous family, cauliflower is good for preventing cancer due to its glucosinolates, a sulfur-containing compound.
食譜提供 RECEIPE & PHOTO CREDIT: www.jamieoliver.com
Special Thanks to Freeman Law for the Chinese Translation and Nutrition Reference