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1-2 heads of cauliflower
125g olive oil
50g gluten free flour
1/2 tbsp salt
1 level tbsp chilli flakes(or less if you don’t like it to be too spicy)
1/4 tbsp black pepper
Toasted flaked almonds
Chop the cauliflower into florets
Mix all the other ingredients together in a bowl.
Preheat the oven to 170 degrees celsius
Toss the cauliflower and mix together in a bowl until florets are evenly coated.
Spread evenly on a roasting tray.
Bake for 10-15 mins or until the cauliflower is firm when pierced with a knife.
Spoon onto a large platter and toss with coriander and the almonds
We’ve also created our very own piccalilli for our luxury range and of course cauliflower is one of the main ingredients in this beautiful pickle. Add a spoonful to spice up your sandwich. It’s great with salads, meats, cheeses or even a veggie burger
Till next time….