It’s a strange thing, my current love of cauliflower. It’s not that I don’t like cauliflower, I do, it’s just not one of my ‘go-to’ vegetables. My shopping basket will always have carrots and peppers in it and either leeks, spinach, maybe broccoli, sometimes greens or cabbage. I generally don’t think about cauliflower or buy cauliflower. Which is a shame as it tastes good and is good for you, it’s high in Vitamin C and other stuff.
But cauliflower seems to be everywhere I look at the moment, I’ve seen loads of recipes with cauliflower in them. Eventually, I gave in and tried cauliflower mash. It was pretty good and then I saw a recipe for spiced roasted cauliflower.
Roasting does work really well for cauliflower, it doesn’t get waterlogged and the spices and salt stop it from being bland. It also meets my criteria for cooking, involving very little faff.
Spiced Roasted Cauliflower. (loosely adapted from Putney Farm.)
1 head of cauliflower
1 and a half tablespoons of olive oil
Half a tablespoon of sea salt
1 teaspoon ground cumin
1 teaspoon corriander seeds, crushed
1 teaspoon cumin seeds
1 teaspoon ground black pepper
1) Pre heat oven to Gas 7/220C/425F.
2) Chop up the cauliflower into chunks and place in baking tray.
3) In a small bowl mix up oil, salt and spices.
4) Pour over cauliflower and ensure the cauliflower is coated in the mixture.
5) Bake for 25 to 30 minutes, until the cauliflower is soft in the middle and golden on the outside.