ROASTED CAULIFLOWER

This is basically an 'Indian' style accompaniment but can be made to go with many other styles of food by simply changing spicing to suit.  See Variations below.

Serves 2 – in about 30 minutes

• 250g Cauliflower broken down into medium, equal sized florets
• Salt to taste
• Vegetable Oil (or Olive Oil – see Variations)
• 1 tbsp melted Butter (or Ghee)
• 1 tsp ground Cumin
• 1 tsp ground Coriander
• Some Cayenne Pepper to taste (¼ to ½ tsp)
• 1tbsp of ground Almonds 
• Squeeze of Lemon Juice to serve (optional)

Step by Step.

Put a shallow oven-proof dish or baking tray into your oven and preheat your oven to it's hottest – at least 220degC.  The dish/tray should be big enough to take all the Cauliflower easily in a single layer. Note – if dish is too deep the Cauliflower will tend to steam rather than roast.

While oven is heating, bring a large pot (with lid) of salted water to the boil.  Plunge the Cauliflower into the boiling water and bring back to a near boil.  As soon as the water is almost boiling again, replace the lid and turn off the heat.  Wait 2 minutes and drain VERY thoroughly then place pot with Cauliflower back onto stove and leave uncovered to steam dry.

Mix together dry spices and nuts in a small dish or tub.  Put oil, melted butter and a good pinch of sea salt into a bowl large enough to take all the cauliflower with plenty room to toss about.  Put the still warm cauliflower into the bowl and toss about so it gets well covered in oil and butter.  Sprinkle spice/nut mixture all over and toss/stir well so it's coated all over.

Take the hot dish/tray from the oven and quickly pour cauliflower and excess oil into it and shake to spread it out.  Place back into the oven and reduce heat to 200degC and cook for about 15 to 20 mins until you see edges of Cauliflower starting to brown.  Remove from oven and transfer to serving dish or plates and squeeze with Lemon if required.

Variations.

- For a different Indian twist, use Desiccated Coconut instead of Almonds.

- For a Spanish taste, use Smoked Paprika and Olive Oil.

- For an Italian flavour, toss Cauliflower in finely grated Garlic, Lemon zest and ground Fennel (or Anise) seeds before roasting and then sprinkle with freshly grated Parmesan just before serving.