Roasted Cauliflower

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Serves: 2 (with leftovers)
Easy
Time: 1 hour 10 minutes

INGREDIENTS:

1 whole cauliflower (approx 850g), larger leaves removed
3 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
Pinch dried chilli flakes
2 garlic cloves, crushed

Dressing
¼ cup extra virgin olive oil
2 tablespoons chopped fresh parsley
1 teaspoon wholegrain mustard
1 lemon, zest finely grated, juiced

METHOD:

  1. Preheat oven to 200°C (180°C fan-forced). Place the whole cauliflower into a roasting pan or ovenproof frypan. 

  2. Mix the olive oil, coriander, cumin, turmeric, chilli and garlic until well combined. Pour mixture over the entire cauliflower, making sure every part is covered. Bake for 1 hour. 

  3. To make the dressing, place the extra virgin olive oil in a jar along with the parsley, mustard, lemon zest and juice. Seal the jar tightly with the lid and shake until well combined. 

  4. To serve, spoon the dressing over the cauliflower and season generously with salt and freshly ground black pepper.