Newspaper article Manchester Evening News

MAIN ; ROASTED CAULIFLOWER AND COCONUT SOUP (Serves 4-6)

Newspaper article Manchester Evening News

MAIN ; ROASTED CAULIFLOWER AND COCONUT SOUP (Serves 4-6)

Article excerpt

INGREDIENTS 2 onions 600g cauliflower 4 garlic cloves 1tsp (heaped) ground cinnamon 1tsp (heaped) ras el hanout (available in the spice section at most supermarkets) Sea salt and freshly ground black pepper Olive oil A handful of unsweetened coconut flakes (available from Sainsbury's) 1 x 400ml tin of reduced-fat coconut milk 600ml vegetable stock 2-3tbsp chilli oil METHOD 1. Preheat oven to 180 [degrees]C/gas 4. Peel and cut the onions into 1cm wedges and cut the cauliflower into even-sized florets. If it has leaves, don't cut them off, roast those too. Place in a roasting tray with the unpeeled garlic cloves and sprinkle with the cinnamon and ras el hanout. Season well, and drizzle everything with a good glug of olive oil. Toss it all together and pop into the oven for 25-30 minutes, until cooked through and a little charred. …

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