Versatile cauliflower

Since we know that cauliflower is at its best when roasted in the oven, the amount of recipes has increased impressively.

Tonight we’ll have a crumble with cauliflower ( you can also use broccoli or romanesco), pecorino, basil, curry, pine nuts and raisins.

Put 50 grams of raisins in lukewarm water. Set aside. Wash and chop a medium sized cauliflower ( use stem and outer leaves too). Spread in an oven dish. Add 4 chopped garlic cloves, 3 table spoons of olive oil, 1 table spoon of dried basil, 1 table spoon of curry powder. Mix. Bake in the oven at 200° for 20-30 minutes ( depending on how you prefer the tenderness). Stir halfway. Mix with 70 grams of grated pecorino and the soft raisins. Add salt if needed.

For the crumble, mix 50 grams of old bread in the blender. Mix with 30 grams of grated pecorino, fresh basil, a drizzle of olive oil, 25 grams of pine nuts, pepper and salt. Spread evenly on the cauliflower. Bake in the oven at 180° for 25-30 minutes, until golden brown and hot. Finish with fresh basil. Serve as a side dish for 4, or as a main dish for 2p.


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