Roasted spiced cauliflower
Date published: Tuesday, November 10, 2015 Author: Joanna M. Comments: 0
Golden and crunchy on the outside, soft on the inside. This recipe is so versatile! The humble cauliflower can be used as a blank canvas for your favourite flavours, herbs and spices. Try this combination of cumin, fennel and coriander. Match made in heaven.
Cooking time 45 mins.
1/2 cauliflower (about 550g - 600g)
50g of butter
1 tablespoon of olive oil
2 teaspoons of cumin seeds
1 teaspoon of crushed fennel seeds
1 teaspoon of crushed coriander seeds.
Salt & pepper
Preheat the oven to 210 degrees.
Melt the butter in a small pan, add all the seeds and gently simmer for about 1 minute. Mix in the olive oil and take the pan of the heat.
Place cauliflower onto a baking tray lined with baking paper. Now, baste cauliflower thoroughly with butter and spice mix making sure to cover cauliflower with the spices. Reserve some butter mix for later. Season with salt and pepper. Place the caulilfower in the oven amd cook for 15 minutes. Remove the cauliflower from the oven and baste with butter mix again. Place it back in the oven and reduce heat to 190 degrees. Allow to cook for another 15 minutes and then baste again, pour over the remaining butter mix including all the spices. Cook for a final 15 minutes.
Serves 4 as a side.
We suggest serving with a natural yoghurt and a sprinkling off chopped parsley.
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