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 pine nuts 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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