*
* Unicorn - Manchester's co-operative grocery   *
   
*
*
page finder
 
 
* * *

Roasted Cauliflower and Sprouts

Share

"Sicilian" style.


Ingredients

50 g pine nuts
1 large head of cauliflower
300 g Brussel sprouts
50 g raisins
12 strands of saffron
2 tbsp olive oil
2 tbsp garlic oil (or extra olive oil and lots of garlic!)

Procedure

Preheat the oven to 200C.
Toast pine nuts until golden and set aside.
Soak raisins in boiled water for 20 minutes, then drain and set aside.
Trim cauliflower and cut into small florets.
Trim Brussels sprouts and slice in half.

Place the cauliflower and sprouts in a large roasting pan, scatter woth saffron threads and pour over the olive and garlic oils. Season and mix gently. Roast for 25Ė30 minutes, until tender and starting to caramelise. Any loose sprout leaves may start to really crisp up; donít worry, it adds a lovely smoky element to the dish.

Transfer roasted veg to a serving bowl with pine nuts and raisins. Season to taste, stir gently to combine and serve.


 

Recipes List

Beans & Pulses
Flakes, Grains & Flours
Mains
Nuts & Seeds
Salads
Sauces
Soup
Sweet Things

 

 

Search Recipe Pages

 

 
Unicorn Food Info Sheets

 

* * *
*
*
* * * * * * * * * * * * * * *
about us | produce | ethics | recipes | jobs | get in touch |  site map | home