I made roasted cauliflower for the family recently and it was so delicious. Cauliflower is trending. Apparently, in 2015, it will become the new kale and deservedly so, I think! For the past few years I have seen cauliflower made into pizza crusts, mashed instead of potatoes, puréed for sauces and roasted whole. It's such a versatile vegetable!
I love paprika on roasted vegetables but I also love oregano and the two blend so beautifully together.
I used organic oregano from Steenbergs, a company based in North Yorkshire. Steenbergs Organic is a family-run, friendly firm committed to Fairtrade, the environment and people. It is passionate about providing organic spices and organic cooking ingredients packed with flavour, aroma and provenance.
"We are at the forefront of Fairtrade spices in the UK and Europe and continually strive to work in an eco-friendly manner. At Steenbergs Organic, we have, also, incorporated many environmental features into our factory and use 'green' suppliers wherever possible. So whether you want to buy indian spices or create delicious puddings, Steenbergs has something for everyone."
From teas, herbs and spices to towels to playing cards and paper bags, Steenbergs' range of products is fantastic. When I first looked at their site, I spent at least an hour exploring their product lines. I could have spent a fortune!
I have been assured by the company that all the herbs are gluten-free despite the jars displaying that they have been packed in a factory which also handles gluten. I had never even thought about herbs and spices being contaminated before but the new labelling laws are so rigorous that companies have to display if there is a possibility of contamination. A point to note though, have you ever seen the words "gluten-free" on the jars of herbs you purchase from the supermarket? I wonder if they are?
Roasted Cauliflower with Paprika and Oregano GF SCD
1 cauliflower
tomatoes (optional)
paprika
1 - 2 tsps dried oregano
sea salt
extra virgin olive oil
finely grated lemon rind (optional)
- Set the oven to 180⁰ C.
- Wash and dry the cauliflower and remove the leaves.
- Cut the cauliflower into ½" - ¾" thick slices.
- Slice the tomatoes in two.
- Drizzle some extra virgin olive oil into an oven proof dish.
- Rub each side of the cauliflower wedges in the oil and lay in the pan.
- Sprinkle with paprika and a little sea salt.
- Add the tomatoes to the pan and drizzle with a little oil.
- Sprinkle the cauliflower and tomatoes with dried oregano.
- Bake in the oven for 50 mins to an hour, carefully turning over the cauliflower after 30 minutes.
- Sprinkle with a little lemon rind (optional) and serve.
