Roasted purple cauliflower medley vegetables

Found purple cauliflower again. I am taking it to the next level, creation and different flavour. Google: “Purple cauliflower is an excellent source of the following nutrients: dietary fiber, complex carbohydrates, vitamins B-1 (thiamine), B-2 (riboflavin), B-3 (niacin), B-5 (pantothenic acid), B-6 (pyridoxine), B-9 (folate), C (said to be 100% of what is daily recommended), E, and K, minerals.”

“Its distinctive deep lavender colour from anthocyanins, the antioxidant also found in red wine, has a milder flavour than white cauliflower — it’s sweeter, nuttier and without the bitterness sometimes found in white cauliflower.”

This time I have added green and yellow capsicums, green beans, onion, cherries tomatoes. Roasting with Parmesan Pecorino cheese, Italian seasoning and nutmeg powder. I have added white wine for sauce. It’s colourful, healthy and delicious to eat with rice. Let’s roast!!!

Ingredient

1 medium purple cauliflower
14 green bean, cut to bite size
1 small green capsicum, cut to bite size
1 small yellow capsicum, cut to bite size
1 small onion, sliced
6-8 cherries tomatoes
1/4 c white wine
4 Tbs butter
Parmesan Pecorino cheese
Italian seasoning
nutmeg powder
oil
salt
pepper
water

Method

Preheat oven 200 degrees C. In microwave safe bowl with water add green beans and microwave for 7 minutes. Drain and set aside. Cut green and yellow capsicum and onion and place in circle in casserole making sure there are place to put cauliflower. Season with salt and pepper. Then drizzle oil over the vegetables.

Wash and dry cauliflower, cut the stem off and some of the leaves, and put into the casserole. Make sure it can stand up in the casserole dish and cover with lid. In a bowl mix together 4 Tbs oil, 4 Tbs butter, Italian seasoning, nutmeg powder, salt and pepper. Check seasoning to adjust the flavour. Brush about ¾ of butter mixture all over the cauliflower let it drips down the stem. Pour white wine over the vegetables.

Cover the casserole and bake for 30 minutes. Remove cauliflower from oven and lid. Now add in green beans and cherries tomatoes. Drizzle some oil and season with salt and pepper, then brush the remaining butter mixture and sprinkles Parmesan Pecorino cheese.

Then return back to oven for about 20-22 minutes until cheese is golden brown melted. Check if cauliflower is cooked through by using a knife cut the thickest part stem and remove the casserole dish to dinner table and serve with rice. Enjoy with a glass of white wine.

Note: You can use normal white cauliflower instead of purple. You may add lemon zest, sherry, tomatoes, any other vegetables of your choice. You may add chickpeas or almond flakes.

https://helenscchin.com/2021/09/24/roasted-purple-cauliflower-medley-vegetables/

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