It’s been a long time since I took the time to participate in a little game between bloggers. But this month, it’s my Auvergne blogger friend Stephanie who is godmother of the Food Battle. So I could only say yes to its theme so well suited to the weather at the time: a casserole dish on the table.
It’s amazing how obvious it becomes to prepare casseroles when the temperatures are low. But often, when we think of a casserole dish, we imagine it to be hearty…
The recipe that I propose to you is on the contrary very light, since it gives pride of place to vegetables. This is roasted cauliflower in a casserole dish. Rich in flavors, with paprika and thyme, this vegetarian dish should seduce you. It’s a recipe for jamie oliverand we know it, all her recipes are great!
It is a very simple dish to make. Just coat the cauliflower with the spice mix, and let it cook, enclosed in its casserole dish, until it is tender. It is served with a tomato sauce, and it is accompanied, for example, by rice.
Casserole Roasted Cauliflower:
1 cauliflower (not too large)
4 garlic cloves
1 tsp smoked paprika
1 tsp thyme
3 tbsp olive oil
1 lemon (organic)
1 small glass of white wine
400 g whole tomatoes (1 large can)
slivered almonds, parsley
Preheat the oven to 180°C.
Grate the garlic cloves. I use the microplane.
Add paprika, thyme, olive oil.
Add salt and pepper. To mix together.
Remove leaves from cauliflower, then coat with mixture.
Put in the casserole.
Reserve the grated zest of the grated lemon, and add the juice. Add the white wine.
Close the casserole dish and bake for about 1 hour 30 minutes. The cauliflower should be tender when pierced.
Add the coarsely chopped tomatoes and their juice.
Add the lemon zest.
Drizzle with oil and season.
Return to the oven, uncovered, for about 15 minutes.
Serve with lightly browned slivered almonds and parsley.
Serve with rice.