1 minute read
Caulilini
RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
The stalky nature of caulilini lends it to soaking up flavours whether they are roasted in or added as a dressing.
TURMERIC AND CUMIN ROASTED CAULILINI 2 tbsp olive oil 2 tsp ground cumin 1 tsp ground turmeric ½ tsp paprika ½ tsp salt 300–400g caulilini Mix the spices and oil in a bowl then toss in the caulilini. Place the well coated caulilini on a baking tray and bake in a 220°C oven for 15 minutes.
ROASTED CAULILINI WITH LEMON, RAISINS AND PINE NUTS 300–400g caulilini 2 tbsp olive oil pinch salt ¼ cup pine nuts ¼ cup golden raisins (currents work well too) zest of half and juice of a whole lemon Italian parsley, chopped
Drizzle the caulilini with the olive oil and season with the salt. Lay on a baking tray and bake at 220°C for 15 minutes.
Meanwhile toast the pinenuts in a dry pan. When they begin to colour, add the raisins, lemon zest and juice and cook for a minute. Take off the heat, add the chopped parsley and then pour over the roasted caulilini.
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