The cauliflower. A very underrated vegetable, but one that should not be overlooked. For one thing, it’s readily available year-round – supermarkets, and local markets – your trusty cauliflower will be there. Ready for the taking. On another note, it’s 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 show you its way, check out this delicious recipe that we stumbled across on the Jamie Oliver website. It looks mighty delicious. And it’s vegan. WIN WIN!

Servings: 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

1. Preheat oven to 200 degrees Celsius.
2. 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 won’t roast properly).
3. Toss it in a good lug of olive oil and butter.
4. In a pestle and mortar, bash your spices and chillies with a pinch of salt
5. Mix with your almonds and put in a hot dry ovenproof pan to slowly toast them.
6. After a couple of minutes, add the cauliflower.
7. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well.
8. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

Bon Appétit!