Indian-spiced roasted cauliflower recipe. Our Indian-spiced roasted cauliflower makes for a delicious vegetarian side or snack.

10m prep
30m cook
4 servings

8 Ingredients

– 1 tsp cumin seeds

– 1 tsp coriander seeds

– 3/4 tsp sea salt flakes

– Pinch of turmeric

– 2 tbsp extra virgin olive oil, plus extra, to drizzle (optional)

– 1 (about 600g) cauliflower, trimmed, cut into florets

– Raita or yoghurt, to serve

– Fresh mint leaves, to serve

3 Method / Steps

Step 1

Preheat oven to 180C/160C fan forced. Combine the cumin, coriander, salt and turmeric in a mortar. Pound with a pestle until coarsely combined.

Step 2

Place the cauliflower in a single layer on a baking tray. Sprinkle with the spice mixture and drizzle with oil. Cook, shaking the pan occasionally, for 30 minutes or until golden and tender.

Step 3

Drizzle the raita or yoghurt with extra oil. Sprinkle cauliflower with mint leaves and serve with raita or yoghurt.

source – tastecom

Triple-decker choc-mint rocky road recipe. With three distinct layers, this stunning rocky road would make the perfect festive treat – both as a dessert or an edible gift. If you want to ramp up the Christmas factor, throw in some red Smarties and you are good to go! (By the way, we’ll be making this all year long, it’s just too good not to.)

2h 30m prep
makes 30

12 Ingredients

– 2 x 180g pkt dark chocolate, finely chopped

– 9 Arnott’s Choc Ripple biscuits, coarsely chopped

– 80g (1/3 cup) Spearmint Leaves lollies, coarsely chopped

– 2 tbsp white mini marshmallows

white chocolate layer

– 2 x 180g pkts white chocolate, finely chopped

– 118g block Nestle Aero peppermint chocolate, coarsely chopped

– 25g (1/3 cup) shredded coconut

– 2 tbsp green mini marshmallows

milk chocolate layer

– 2 x 180g pkts milk chocolate, finely chopped

– 100g (1/2 cup) Darrel Lea Minty Crunchy Chocolate Balls Mint Chocolate, coarsely chopped

– 25 g (1/3 cup) shredded coconut

– 2 tbsp white mini marshmallows

5 Method / Steps

Step 1

Grease an 18 x 28cm slice pan. Line base and sides with baking paper, allowing the paper to overhang two long sides.

Step 2

Place dark chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Pour into the prepared pan. Use a spatula to spread evenly over the base. Sprinkle with the chopped biscuit, spearmint leaves and mini white marshmallows. Place in the fridge for 10 minutes or until the chocolate has set.

Step 3

To make the white chocolate layer, place white chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly. Pour white chocolate over the dark chocolate layer, tilting pan to evenly cover the surface. Scatter over the Aero chocolate, coconut and green marshmallows. Place in the fridge for 10 minutes or until chocolate has set.

Step 4

To make the milk chocolate layer, place milk chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly. Pour milk chocolate over white chocolate layer, tilting pan to evenly cover the surface. Sprinkle with the chocolate balls, coconut and white marshmallows. Place in the fridge for 30 minutes or until set.

Step 5

Set the slice aside, at room temperature, for 10-15 minutes to or until softened slightly. Cut into squares to serve.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and fish.

source – tastecom