Roasted Cauliflower With Cumin, Coriander and Almonds
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 head cauliflower, outer green leaves removed, broken into florets
- sea salt
- olive oil
- 1 knob butter
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 -2 dried red chili
- 1 handful blanched almond, smashed
- 1 lemon, juice and zest of
directions
- Preheat your oven to 200°C/400°F/gas 6.
- Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly).
- Toss it in a good lug of olive oil and the butter.
- In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them.
- After a couple of minutes, add the cauliflower. When it gets a n.
- ice bit of colour on it, add the lemon zest and juice and mix around well.
- Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.