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

To make…

• 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.

To buy a copy of my recipe book “Whats4teaMum?” Favourite recipes from the Pigeon Cottage Kitchen – click here.