Thursday, April 09, 2009

Roast cauliflower in Cotswold Way ale sauce

Soggy cauliflower no longer.

Isn't it annoying when you sauce your cauliflower cheese and by the time it's browned you have a pool of water at the bottom of the dish. Like broccoli, sprouts, you name it, roasting is the way forward, keeping in the flavour (boil it and the flavour goes into the water), plus you get the caramelisation.

Roasted with olive oil, maldon salt and fennel seeds.
Nice with left over baked beans......

Vegetarian heaven.

Click here for Cotswold Way ale sauce recipe.


Related posts:

Roast tenderstem broccoli with balsamic and pine nuts

3 comments:

Jan said...

I am awaiting the Cotswold Way ale sauce recipe!! Looks yummy.

Sam said...

The sauce sounds fantastic!

Kevin said...

That looks really good!