I was excited when I received a bunch of Goodies from Mingle Seasoning. For those who are unfamiliar with Mingle Seasoning they are basically the new ‘’seasoning’’ on the block! From their great modern packaging to the fun names that go with the spices, along with their generous sizing makes this a refreshing change and unique to those currently available on the market.
When I opened the package from Mingle Seasoning the aroma was amazing, I could smell the flavour without evening opening a blend. I decided to look for some inspiration on their website as I am not a wiz in the kitchen and needed all the help I could get. I came across the baked cauliflower which I thought would be easy enough for me not to stuff up.
What you need:
Cauliflower fresh or frozen
Olive oil spray or plain olive oil
Mingle Seasoning of your choice (I went for Sammy all purpose)
Add cauliflower into bowl with two cups of boiled hot water (you can also steam, boil or add raw if preferred)
Leave to defrost (if frozen) in water for around 10 mins.
Drain water and paper dry cauliflower.
Place cauliflower back in bowl and sprinkle your Sammy over cauliflower and give it a good stir.
Pre heat oven to 180 degrees and line baking tray with parchment paper and spray with olive oil.
Place cauliflower on tray. Feel free to add a little extra spray and Sammy for extra flavour.
Cook in oven for around 30-40 mins.
I was really impressed with the flavour and how good it smelt, not to mention how easy this simple recipe was to make (especially for an amateur cook like me). These cauliflower bites would make a great side to any roast.
As mentioned I used the Sammy all purpose which has onion, garlic, cumin powder, sweet paprika & black pepper which is only a few of the great blends in Sammy. Sammy all purpose is all natural, low in sodium, gluten free has no sugar or MSG.
Ready to Mingle with Sammy? Stay tuned for more Mingle Seasoning post over the coming weeks. Make sure to check out their full range here.
This post was brought to you by Mingle Seasoning.