Casserole Roasted Cauliflower {Vegetarian}

Whole roasted cauliflower in a casserole dish

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.
Delicious!

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

salt pepper

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.

Casserole Roasted Cauliflower

To finish: the cauliflower must fit into the closed casserole dish. That’s why you shouldn’t choose it too big, unless of course you have a large casserole dish.
La Bataille food was created by Jenna. Lhis previous godmother was Cécile-And round, and round, little platapons and the current one is Stephanie-For the love of good things.

And here is the list of all the participants:
Stephanie from For the love of good things –Jenna from Jenna’s Bistro – Carol from Bring back the meals – Helen of Keskonmangemaman ? – Martine de A grain of salt and gluttony –Lina from The hot potato – grid of Gridelle’s travels – Cecile de Platapons – Catalina by Cat’s blog As delicious as a cake – Sophia from Little things –Maggy from Magg kitchenette – Mary of United colors of macaroons – Marwa from The marwow effect Home cooking, and why not me? I have always loved mustard yellow – Katya from Katia in the land of gourmets – Carine de Classy, ​​classy, ​​chocolate – Nataly from A kitchen for Voozenoo – Julie from Julie’s delicacies –Lova from Kely Hunger Seed –Peggy from My daily dishes, but not only Medicine goes through the kitchen– Elodie from The kitchen of a Toquée – Valerie from 123 taste – Julia from A zest of sunshine –Gabrielle de Teaspoons and Charentaises

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