Roasted Cauliflower with Cumin, Chili, & Coriander

This is a Jamie Oliver number.  I think it's the nicest way to do cauliflower that I've come across.  It's lemony & nutty & very more-ish.  It's genuinely a treat in itself.

It was my dinner tonight along with some steamed lemon fish, some roasted squash with cinammon, dried red chili & fennel seeds.  Delicious!

If you know of any other un-missable tricks with cauliflower or fancy trying it, please let me know & leave a comment.  Cheers!

RECIPE BELOW:

• 1/2 head of cauliflower, outer green leaves removed, broken into florets
• • sea salt
• • olive oil
• • a knob of butter
• • 1 teaspoon cumin seeds
• • 1 teaspoon coriander seeds
• • 1 dried red chillies
• • a handful of blanched almonds, smashed
• zest and juice of 1 lemon

SERVES 2.

Preheat your oven to 200°C

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 glug of olive oil and a knob of butter to help it brown.
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.

I've taken this pretty much word for word from Jamie Olivers amazing website. The only difference is I've split it in 2 as I was only cooking for 2 tonight. To double up, you still only need the same amount of lemon.

This was the roasted squash...