Today, my nephew came for dinner, so I made a chicken biryani. We needed a simple vegetable to complement it.
I wanted to use some of my vegetables in the fridge and decided to roast the vegetables. I had cauliflower and peppers that I sliced and then made a olive oil mix with fresh garlic, red chili flakes and some herbs. A few minutes before I served it, I sprinkled some Asiago and Parmesan cheese. It was a great side to the spicy biryani. Sadly I was unable to get a picture once it was done, we consumed it immediately. It was delicious and it will be a side, that will be my go to.
Cauliflower is a cruciferous vegetable that is an anti carcinogen. It is very high in Vitamin C and is a good source of magnesium and B6.
1 head of cauliflower has 12 grams of fiber and 1700 mg of potassium. It also has iron, vitamin K and folate.
Ingredients
- 1 head cauliflower cut into florets
- 6 small baby sweet peppers
- 4 Tablespoon olive oil
- 1 teaspoon chili flakes
- 1 teaspoon chopped garlic
- 1 tablespoon mixed herbs
- Salt and pepper to taste
- 1/2 cup shredded Asiago and Parmesan cheese.
Method
Heat the oven to 425 degrees. Put the cauliflower and peppers on a roasting pan. Mix the olive oil and all the herbs and spices and then mix it into the vegetables. Roast for around 30 min. Sprinkle the cheese mix and then roast for 10 more minutes.