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Cover: Gluten free cooking

Recipes with rosemary

27Apr 12

Oven-Baked Cauliflower and Garlic

Oven-baked Cauliflower and GarlicWe all know what cauliflower tastes like, don’t we?  I know I used to think it was just one of those stinky vegetables that is prepared by boiling the heck out of it until it turns mushy and pretty much flavourless.

However, it turns out that cauliflower can actually taste incredibly good, as long as you avoid overcooking it – a typical beginner’s mistake.  This quick and easy oven-baked cauliflower and garlic recipe brings the lowly cauliflower to a whole new level and is so simple to prepare that even the greenest of cooks will have no problem getting it right the first time.

The real secret behind the recipe is, as usual, the garlic and herbs.  The rosemary and thyme give the cauliflower a wonderful aromatic touch and the roasted garlic – well, let’s just say it’s almost too good to describe.  I use oven-roasted garlic in a lot of my recipes, mostly because I really love the taste of garlic, but my poor stomach has a hard time digesting it raw or even fried.  However, when you roast it, the flavour is actually enhanced, while at the same time the “bite” is lessened, so you can eat lots and lots of it with none of the typical side-effects.

Fresh rosemary and thyme are the best of option if you can get them, but if you can’t, then the dried variety will do just fine.   As always, the better quality the ingredients you use, the better the results will be.

As an option, try sprinkling some Parmesan cheese on top after stirring the mix in step 6. This version is a big favourite with my kids.

You need:

  • 1 large head of cauliflower
  • 16 garlic cloves
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1/2 tsp freshly ground black pepper
  • 60 ml (1/4 cup) olive oil

Steps:

  1. Preheat oven to 200ºC.
  2. Wash the cauliflower and cut into small, bite-sized pieces.
  3. Peel the garlic, but leave the cloves whole.
  4. Place the cauliflower, garlic, rosemary, thyme, salt, pepper and oil in a deep baking dish and toss well, making sure all the cauliflower is coated in oil and herbs.
  5. Bake in the oven for 15 minutes.
  6. Stir the mix well and bake for another 15 minutes.
  7. Serve immediately.

Ready In: 30 minutes

Serves: 2

Difficulty: Out of 5, it’s a 1!

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12Apr 12

Rosemary Focaccia

Rosemary FocacciaThis delicious rosemary focaccia can be served as an accompaniment for dinner or used as an original and filling sandwich bread.  You can even eat it dipped in Moroccan hummus. Or if you’re feeling a bit adventurous (and rather hungry) you could use it as a base for pizza.  Just top it off with your favourite sauce, toppings and cheese and grill for a few minutes to melt the cheese.

You Need:

  • 1½tsps active dry yeast
  • 2tsps granulated sugar
  • 125ml  warm (45°C) water
  • White rice flour for dusting
  • 140g sorghum flour
  • 140g cornflour
  • 95g tapioca flour
  • 1½tsps xanthan gum
  • 2tsps chopped fresh rosemary or 1tsp dried, crushed with your hands
  • ½tsp onion powder
  • ½tsp salt
  • 2 large eggs, at room temperature
  • 2 tablespoons extra-virgin olive oil
  • 1tsp cider vinegar

Topping:

  • Olive oil cooking spray
  • 2tsps chopped fresh rosemary or 1tsp dried, crushed with your hands
  • ½tsp Italian seasoning
  • 1tsp coarse sea salt

Steps:

  1. Preheat the oven to 205°C.
  2. In a small bowl, dissolve yeast and sugar in warm water.
  3. Set aside to foam for 5 minutes.
  4. Generously grease a 27cm x 20cm pan. Dust the bottom and sides lightly with white rice flour.
  5. In a mixing bowl, sift together the sorghum flour, cornflour and tapioca flour
  6. Blend in the xanthan gum, rosemary, onion powder, salt, eggs, oil, vinegar, and yeast-water mixture.
  7. Beat dough with mixer on low speed until thoroughly blended.
  8. Increase mixer speed to medium and continue beating for 30 seconds or until dough starts to thicken slightly.
  9. Dough will be somewhat soft and sticky.
  10. Transfer dough to pan. Spread dough to edges of pan with a wet spatula, making sure dough is uniform in its thickness.
  11. Let dough rise in a warm place (24°C to 27°C) until dough is level with the top of the pan.
  12. Spray dough lightly with cooking spray.
  13. Sprinkle dough with rosemary, Italian seasoning, and salt.
  14. Bake on the lower-middle oven rack 25 to 30 minutes or until top is dark golden brown and firm.
  15. Remove from oven and cool focaccia 10 minutes in the pan and 10 more on a wire rack.
  16. Slice and serve.

Ready In:  60 minutes

Serves:  8

Difficulty:   4 out of 5

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