Vickys Roast Spiced Cauliflower & Corn Salad

Directions

1. 1
   Preheat the oven to gas 6 / 200C / 400F.
2. 2
   If using toasted bread, pulse it in a food processor into breadcrumbs
3. 3
   Preheat the grill to medium and cook the corn cobs for 20 - 25 minutes, turning occasionally until cooked and the husks are blackened.
4. 4
   Remove and set aside to cool.
5. 5
   When cooled remove the husks and slice the corn kernals off the cob into a bowl
6. 6
   While the corn is cooking, place the pepper over a naked gas flame to roast and char the skin.
7. 7
   When the skin is fully blackened place in a ziplock bag to steam for 10 minutes.
8. 8
   Rub the pepper against the inside of the bag to peel the black skin off.
9. 9
   Remove from the bag and rinse to remove any remaining skin, then dry and dice into chunks
10. 10
    Dry fry the cumin and fennel seeds for a few minutes in a frying pan then remove and place in a roasting tin.
11. 11
    Heat the oil in the frying pan and fry off the cauliflower florets, cut side down, for 5 minutes until lightly browned, then turn and cook a further 2 minutes.
12. 12
    Remove and transfer to the roasting tin
13. 13
    Add in the breadcrumbs, red pepper, turmeric, season with the salt & pepper and drizzle with some oil.
14. 14
    Mix together then bake for 25 - 30 minutes until the cauliflower is slightly wilted and crispy on the edges
15. 15
    Remove from the oven, place in a serving plate.
16. 16
    Mix the corn through, season to taste and sprinkle with chopped parsley