Roasted Cauliflower with Cumin, Turmeric and Lemon
Servings: 4 servings
Equipment
- 2 baking sheets lined with foil
- 1 pot for blanching
- 1 pestle and mortar if using whole cumin/course salt (omit if using ground cumin/fine ground salt)
Ingredients
- 1 large head cauliflower
- 2 tsp cumin seeds/ground
- 1 1/2 tsp salt fine/course (depending on cumin)
- 1 tsp chili (red pepper) flakes
- 1/2 tsp turmeric ground
- 5 tbsp rapeseed oil (vegetable, canola or the like will work too)
- 1 lemon
Instructions
- Preheat oven to 180C/350F, and set pot of water to boil on stove
- Line trays with foil, setting aside
- wash cauliflower and cut break into bite-sized pieces, place into boiling water and blanch for 1 minute.
- Drain well, let sit for 5 minutes and continue to steam to release excess moisture
- Using pestle and mortar (if using whole cumin and course salt), grind cumin and salt together, adding turmeric, followed by oil. If not using whole cumin, simply add all spices and oil together in small bowl.Blend together very well.
- Lay cauliflower on baking sheets, and drizzle with spiced oil, ensuring cauliflower is well coated.
- Bake for 30 minutes (approx), turning every 10 minutes to roast and colour evenly. (if they start to burn cover with foil to hold in moisture)
- Place roasted cauliflower into serving bowl and squeeze fresh lemon over top before servingEnjoy!
Notes
A bag of frozen cauliflower can be substituted for fresh. Simply defrost in colander to remove excess water.
Other veggies can be added (broccoli, zucchini, carrot, etc) and spices can be adapted to your taste.
This dish goes well with Curries, in salads or with kebabs.
Original recipe calls for chili powder in place of red pepper flakes. I find flakes carry more heat.