Nothing gets me more excited than cauliflower. From the cruciferous family, it’s jam-packed full of special compounds called glucosinolates which are considered cancer-protective and detoxifying.
However, this humble veggie needs a lot of TLC and plenty of spices to take it from ordinary to extraordinary. In this recipe I’ve married this super veggie with fresh corn, a well-loved summer starch. The flavors are enhanced with onions, garlic, chives, basil and lime. This dish is a cinch to make and almost impossible to mess up.
Want to speed up the process? Sauté the cauliflower instead of roasting. But a word of caution on taking this shortcut: you do sacrifice on flavor. But hey, more time to get outside in the sun. Enjoy it.
Fresh Corn and Roasted Cauliflower Hash Recipe
Fresh Corn and Roasted Cauliflower Hash
- 1 head cauliflower
- 1/4 cup olive oil
- 1 onion chopped
- 2 cloves garlic
- 1 red bell pepper chopped
- 4-5 ears fresh corn raw
- 2 tablespoons chives
- 1 tablespoon fresh basil
- Zest of one lime
- Salt and pepper to taste
To roast cauliflower: Cut cauliflower into bite size florets. Spread cauliflower on a flat baking sheet. Drizzle with olive oil, salt and pepper. Bake in an 200 degree celcius oven for 45 min or until crisp and slightly brown on edges.
Wait for 35 minutes, then prepare the corn mixture while cauliflower is roasting: Sauté an onion in some of the olive oil for roughly 2 minutes until caramelized. Add garlic, bell pepper, corn. Cook for about 5 minutes until cooked though then set aside.
When cauliflower is finished roasting, add to corn mixture and mix.
Season with chives, basil, lime zest, salt and pepper.