Roasted Cauliflower With Cumin, Coriander and Almonds |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A fabulous Jamie Oliver recipe Ingredients:
1 head cauliflower, outer green leaves removed, broken into florets |
sea salt |
olive oil |
1 knob butter |
2 teaspoons cumin seeds |
2 teaspoons coriander seeds |
1 -2 dried red chili |
1 handful blanched almond, smashed |
1 lemon, juice and zest of |
Directions:
1. Preheat your oven to 200°C/400°F/gas 6.
2. 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).
3. Toss it in a good lug of olive oil and the butter.
4. 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.
5. After a couple of minutes, add the cauliflower. When it gets a n.
6. ice bit of colour on it, add the lemon zest and juice and mix around well.
7. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.
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