Ker vas je bilo kar nekaj, ki ste me prosili za recept ga z veseljm delim z vami spodaj 🙂

Because there was quite a few of you asking me for the recipe, here you have it 🙂

Sestavine:

PEČENA CVETAČA

Sestavin:

1 večja glava cvetače
1 žlička česna v prahu
1 žlička čebul v prahu
1 žlička kurkume
1 žlička prekajene rdeče paprike
1 1/2 žličke soli
poper po okusu
2 žlici ekstra deviškega olivnega olja
10 mandljev zdrobljenih ali 1 žica mandljev v lističih

Cvetačo pustimo v enem kosu, jo operemo in dobro odcedimo (pustimo par minut, da se posuši), med tem v posodici zmešamo vse ostale sestavin. Ko je cvetača suha jo damo v glineno posodo s pokrovom ali pa v pekač, ki ga bomo pokrili s folijo. Premažemo z zmesjo začimb in olja ter jo damo v na 180c ogreto pečico, kjer jo potem pokrito pečemo med 35 in 40 minut(odvisno od velikosti). Pečena je takrat ko jo z vilico skoraj lahkoto prebodemo ampak še ne razpada. Po tem času jo odkrijemo posujemo z mandlji in postavimo v pečico brez pokrova še za 7 minut da se po vrhu hrustljavo zapeče.
Zraven pripravimo zeleno solato in v mojem primeru pečeno čičeriko ter na lističe narezan korenček, ki sem ga na hitro popekel na malo olja s soljo in poprom.

Pa Dober tek 🙂

OVEN BAKED CAULIFLOWER

Ingredients:

1 large whole cauliflower
1 tsp powder garlic
1 tsp powder onion
1 tsp turmeric
1 tsp smoked paprika
1 1/2 tsp salt
pepper to taste
2 tbsp. of extra virgin olive oil
10 almonds or 1 tbsp. of shredded almonds

Wash and rinse cauliflower let it sit for a few minutes to dry off. Meanwhile in a separate bowl mix together all the other ingredients. When the cauliflower is dry transfer it to a ceramic baking pod with a lid or on to a baking tin which you will cover with aluminum foil. Rub her well with the paste of spices and oil. Cover and put in a preheated oven to 180 degrees Celsius and bake for 35 to 40 minutes. You know its done when you can stick forks in it without falling apart. Remove the lid sprinkle with almonds and put it back to the oven for 7 minutes to create a crust on the top.
Serve with green lettuce and in my case, baked cheek pease and grated carrots quickly sautéed on olive oil with salt and pepper.

Enjoy!