Roasted cauliflower with cumin, cori&er & almonds

When most people think of ways to cook cauliflower they will come up with either boiling or gratinating - I'm sure this is the same for you. It may seem strange, but cauliflower is absolutely fantastic when lightly roasted, especially with herbs, spices, cheeses or breadcrumbs. It develops a really incredible flavour that I'm well impressed by. Here's a recipe I made up that is Indian-ish in style. But, hey, it's not about points for authenticity - it's about whether it's delicious or not and I think it is! Please try this one.

Nutritional Information (amount per serving)


Serves 4   Approx time: 25   Difficulty: super easy


  • 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 chillies
  • 1 handful blanched almonds, smashed
  • 1 lemon, zest and juice of


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 nice 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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