甜樱桃全烤花椰菜

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现在是五月中旬,所以我们可以正式地说夏天就在花椰菜的周围,我是说角落!好吧,不好笑。

But seriously, I have been waiting for summer since last September after we came back from our little voyage around the Mediterranean. These past months, I have been asking Google where I could find a sunny beach and the answer was always somewhere that requires me to take a nine hours flight, #notconvenient. Knowing that I can go to a nice beach for a quick weekend right now really elevates my mood, so I am really thrilled summer is around the corner.

这个菜花!我一直想做的事情a version of a whole baked cauliflower for a long time. After seeing all the delicious and cute roasted cauliflower online I couldn’t help myself and I really do love cauliflower. I usually roast the florets and eat them as a side but keeping the whole veggie creates a fun presentation and makes it a “main” rather than a side.

甜甜的切尔穆拉是我最自豪的创作之一,它只是一个基本的切尔穆拉用不同的比例和蜂蜜做的!它的味道非常好,咸、甜、酸完美平衡。我经常做一个大批量,并把它放在冰箱里,因为它真的可以和任何东西搭配,它是我最喜欢的腌料!

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甜樱桃全烤花椰菜

成分

  • 5汤匙橄榄油

  • 4 tablespoons clear honey

  • 3 garlic cloves, peeled and crushed

  • 3 tablespoons lemon juice

  • 新鲜香菜30克,切碎

  • 3茶匙辣椒粉

  • 2 teaspoons ground cumin

  • 1 ¼ teaspoons salt, or more to taste

  • 1个中等大小的全花椰菜(约600克)

  • 如果需要的话,可以用杏仁片做装饰

  • 如果需要,可以提供莴苣叶

方法

 • Preheat the oven to 200°C (180°C fan) and stir all the ingredients for the sweet chermoula together in a bowl until smooth. Alternatively you can place all the ingredients in a food processor.

用一把锋利的刀,在不损坏花椰菜果心的情况下,去掉花椰菜的底部茎和任何剩余的叶子。你希望花椰菜能平放在烤盘里。

 把花椰菜倒过来,加一半的酱汁。然后用双手摇动,确保酱汁进入花椰菜的内部。小心地把花椰菜翻到烤盘里(这样它的核心面朝下),用刷子或你的手指把剩下的酱汁覆盖在花椰菜上。

 用铝箔覆盖,放入烤箱中20分钟或直到花椰菜快熟(你应该能插入一把刀,但有一些困难)。

 揭下盖子,然后把锅放回烤箱里再烤15到20分钟,直到花椰菜变软,完全煮熟(你应该可以很容易地插入一把刀),花椰菜是很好的金黄色。如果需要,可以搭配杏仁片和生菜叶。

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