Ricks Hot Cauliflower And Carrots Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
• Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
• Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

Steps:

• Blanch cauliflower for one minute. Drain and shock in cold water.
• Pack quart canning jars with cauliflower, carrots, garlic, and peppers.
• In the saucepan combine remaining ingredients.
• Bring to a boil and simmer until the sugar desolves.
• Ladle the pickling liquid into the jars. If necessary add more vinegar to cover the vegetables.
• Cover with a lid and refrigerate at least ten days. Will keep in the refrigerator about three months.
• This can be processed in a boiling water bath for 15 minutes to can. If.
• using this method make plenty to make it worth the effort.
• Store in a dark cool place.

Steps:

• Heat oven to 220C/200C fan/gas 8. Combine the cauliflower (including the leaves and stalks) and carrots in a bowl with the cumin, honey, 2 tbsp of the oil and season with salt. Line a shallow roasting tin with baking parchment, tip in the vegetables and roast for 30 mins, turning them occasionally until caramelised.
• While the veg are roasting, cook the grains following pack instructions and add the green beans for the last 5 mins. When everything is cooked, drain and toss with the remaining oil and set aside.
• To make the dressing, tip all the ingredients into a small food processor or mini chopper and blitz to a thick paste. Tip the grains and beans onto a platter with the carrots and cauliflower scattered over, then spoon over the dressing and serve any extra on the side.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
• While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
• Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.