Roasted Cauliflower
This Roasted Cauliflower is a good accompaniment for grilled chicken, lamb roast or fish. It is a vegan recipe flavoured with tahini.
Servings: 4
Equipment
- Oven
Ingredients
- 450 g cauliflower cut in florets
- 5 cloves garlic
- 1 tbsp coriander seeds
- 1 tsp nigella seeds
- 3 pods cardamom
- 1 tsp green peppercorn dried, used 1/2 tsp red if you can't find green.
- 1/2 tsp black peppercorn
- 1/2 tsp turmeric powder
- 1 tsp or to taste red chilli flakes
- 3 tbsp tahini
- 1 tbsp olive oil
- salt to taste
- a garnish of your choice
Instructions
- Dry roast all the spices until they release the aroma.
- Using pestle mortar crush all the spices coarsely, add in the garlic and crush it further until it is all incorporated.
- In mixing bowl, add in the spice-garlic mix, followed by turmeric, red chilli flakes and salt.
- Whisk the tahini and olive oil in. Make a smooth mixture.
- Tip the cauliflower florets in the bowl. Toss it well so the cauliflower is nicely coated with the tahini mixture.
- Marinate it for 15 minutes.
- Preheat the oven on 220C/ 425F. Tip the marinated cauliflower in a roasting tray.
- Roast it for 25-30 minutes or until the cauliflower is tender.
- In the last 5 minute turn the oven setting to grill or broil setting to get some colour on them, (optional).
- Garnish with sunflowers seeds, fresh coriander and pomegranate seeds if you wish. Serve hot.