Veggies to accompany

BBC Good Food

 

Warm cauliflower salad

Cauliflower is often overlooked, but try it roasted in this winter salad for a plateful of crunchy goodness

Serves 4

Preparation and cooking times

Prep 15 mins
Cook 35 mins

1. Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
2. While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
3. When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.

   Ingredients

4. 1 cauliflower , broken into florets
5. 2 tbsp olive oil
6. 1 red onion , thinly sliced
7. 3 tbsp sherry vinegar
8. 1½ tbsp honey
9. 3 tbsp raisins
10. small bunch dill , snipped
11. 3 tbsp toasted, flaked almonds
12. 50g baby spinach 

Salad of romaine, pear and parmesan with lemon

http://www.dailymail.co.uk/home/you/article-1262846/Recipe-Salad-romaine-pear-parmesan-lemon.html

Serves 4

• 2 romaine lettuce hearts
• 1 pear
• 1 punnet mustard and cress
• olive oil

• finely grated zest of 1 lemon plus
• a squeeze of lemon juice
• sea salt
• 75g finely shaved parmesan

1. Separate the lettuce leaves, cut off the tops and slice the remaining leafy sections away from the thick stalks, which you can discard. Peel, quarter and core the pear and slice thinly lengthways. Combine the lettuce with half the cress in a large bowl, and toss with 3 tbsp olive oil, a squeeze of lemon juice and a pinch of salt, then mix in the pear and half the parmesan. Arrange on a large serving dish or individual plates. Scatter over the remaining parmesan and cress, drizzle over a little more oil and scatter over the lemon zest.

EXTRA ZESTY If you wish, flavour the olive oil with lemon as well. Steep a few tablespoons overnight with some strips of lemon peel bruised first in a mortar and pestle to release the essential oils.


And

Boulangère potatoes 

http://www.bbcgoodfood.com/recipes/5248/boulangre-potatoes

Creamy restaurant-style potatoes made extra-smart if you cut them using a cutter 

Serves 4

Preparation and cooking times

Ready in 1½ hours

1. Heat the oven to 180C/fan 160C/gas 4. Brush a deep 20cm- square baking dish with a little of the oil. Starting with onion and garlic, add alternate layers of onion and garlic and potato, sprinkling each layer with parsley and some seasoning. Top with tomato, if using. Drizzle with the remaining oil and pour over the stock.
2. Cover with foil and bake for 45 minutes. Remove the foil and bake for a further 30 minutes or until tender.

   Ingredients

3. 3 tbsp olive oil
4. 1 onion , sliced
5. 2 garlic cloves , sliced
6. 900g Maris Piper potatoes , peeled and very thinly sliced
7. 3 tbsp chopped flat-leaf parsley
8. 1 tomato , sliced (optional)
9. 250ml chicken stock