VEGAN RECIPE: Roasted cauliflower with cumin, coriander & almonds

The cauliflower. A very underrated vegetable, but one that should not be overlooked. For one thing, its readily available year round – supermarket, local markets – your trusty cauliflower will be there. Ready for the taking. On another note, its cheap! This vegetable has a plethora of ways you can cook, blanch, steam, roast, process or mash! You will also be pleased to know that it contains an impressive array of nutrients including vitamins, minerals and antioxidants!

But if that isn’t enough to saw you its way, check out this delicious recipe that we stumbled across on the Jamie Oliver website. It looks mighty delicious. And its vegan. WIN WIN!

SERVES: 4

COOKING TIME: 25 Minutes

INGREDIENTS:

head of cauliflower, 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

zest and juice of 1 lemon

METHOD:

Preheat oven to 200 degrees Celsius. Blanch 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 cauliflower or it wont 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 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.