Roasted cauliflower with cumin, coriander and almonds

Name: Roasted cauliflower with cumin, coriander and almonds
Total time: 25 min
Yield: 4
Cuisine: indian
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 chillies; 1 handful blanched almonds smashed; 1 lemon zest and juice of

Crunchy and wonderfully spicy

“This kinda Indian-style roast cauliflower dish has some amazing flavours and textures going on ”

Serves 4

Cooks In25 minutes

DifficultySuper easy

Cook with Jamie Vegetables Dinner Party Indian Cauliflower Sides

Nutrition per serving

Calories 173 9%
Fat 14.4g 21%
Saturates 3.8g 19%
Sugars 4.2g 5%
Salt 0.55g 9%
Protein 7.1g 14%
Carbs 5.1g 2%
Fibre 3.2g -

Of an adult's reference intake

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Ingredients

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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

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Method

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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