Normally, I’m a bit boring when it comes to cooking cauliflower – cauliflower cheese, gratin, mash etc. but this recipe is both easy to make and very tasty as part of an Indian themed meal or served as a side with roasted meats.
You will need…
- 1 large head of cauliflower
- 2 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- 5 tablespoons of light oil – olive, groundnut or rapeseed
- 1 small lemon
- Preheat the oven to 180°C.
- Break the cauliflower into small floats and blanch in a large pan of boiling water for 2 minutes. Drain and allow to cool and dry in its own steam for 5 minutes or so. It needs to be as dry as possible for the spice mix to adhere and the florets to crisp.
- Mix the spices, salt and oil together in a large bowl and then add the cauliflower florets and toss in the mixture, coat each floret thoroughly.
- Arrange the cauliflower in a large, shallow-sided roasting tray. Roast in the oven for 30 minutes.
- Once cooked, pour into a serving dish and squeeze the lemon juice over the roasted florets just before serving.
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