Spiced roasted cauliflower

Cauliflower is for sure one of those vegetables that everyone thinks is shit, but is actually really good. While not a big player in the flavour stakes, its relative blandness makes it a brilliant vehicle for other delicious things. Obviously this is why it has long been used to relieve the guilt of simply eating melted cheese off a spoon.

Roasting it with fragrant spices such as cumin and coriander is a nice alternative to cooking it in a sauce such as cheese or curry, as it goes all crispy and retains a nice al dente bite. Breadcrumbs add extra crunch to this recipe, which would be nice eaten with a citrussy roast chicken, some harissa marinated lamb-chops, or even, as I had it, on its own with a dollop of sumac creme fraiche (couple of tablespoons of creme fraiche mixed with one teaspoon of sumac powder) for a healthy lunch.

Click through for recipe

Ingredients (serves 4 as a side dish, 2 as a lunch)

1 head of cauliflower

1 teaspoon of cumin seeds

1 teaspoon of black onion seeds

1 teaspoon of corainder

1 teaspoon of chilli flakes

juice of half a lemon

1 handful of breadcrumbs (one slice blended)

1/2 a lemon

olive oil



Heat oven to 200C and bring a pan of water to the boil. Boil cauliflower for 2-3 mins, drain, and leave in colander to dry out for a couple of minutes.

Put cauilflower, spices, breadcrumbs and a generous glug of olive oil in a big bowl and toss together.

Pour into a big metal oven dish – the bigger the better as the more space it has, the crisper it will get.

Roast for 20mins, turning with a slotted spoon about half way through. Squeeze over lemon and serve.




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