serves 2 as a main
Inspired by the lovely Molly Wizenberg from Orangette. This is my new favourite way to cook cauliflower. It may not seem like a big deal, but slicing the cauli into thin sheets makes all the difference. We’re talking lovely caramelised flavours. So good with pinenuts and hummus.
1 head cauliflower
1 tablespoon cumin seeds
handful pine nuts
hummus, to serve
1. Preheat oven to 200C (400F).
2. Slice cauliflower into 1cm (1/2in) slices. Place on a baking tray and drizzle generously with olive oil and sprinkle with cumin seeds. Season.
3. Roast for 20-30 minutes or until cauli is tender and deeply golden brown around the edges.
4. Add pine nuts and pop back in the oven for another minute or so.
5. Serve with hummus.
Absolutely. roast the cauli ahead of time and keep in the fridge. Best if reheated before serving, although it may be lovely cold on a hot Summer’s day.
Will keep for a week or so in the fridge.
variations for fun
carnivore – serve with ground beef that has been cooked in a little olive oil with a little all spice until well browned. OR serve as a side vegtable to spicy sausages.
nut-free – replace the pine nuts with 1/4 red onion finely chopped and serve with a sesame-free hummus made by whizzing a can of chickpeas with 3 tablespoons each olive oil, lemon juice and canning liquid + a clove of garlic.
more substantial – toss in a drained can of lentils to heat up with the pine nuts.
home made hummus – whizz a can of chickpeas with 3 tablespoons each tahini, lemon juice and canning liquid + a clove of garlic.
greener – serve with flat leaf parsley or mint leaves scattered over OR try it with a side of tabouleh.
different spices – replace the cumin seeds wtih coriander seeds or sumac.
problem solving guide
cauliflower burning – We want the cauli well browned but not burnt to a cinder. Keep an eye on it and cover with foil if you think it’s burning prematurely.
cauli crunchy – the secret to this dish is getting the cauliflower really well cooked and caramelised to concentrate the flavours. Make sure it’s super tender before getting it out of the oven.
short on time? – you could pan fry the cauli in oil over a high heat with the lid on. Add in a splash of water if it starts to burn. The finer you chop the cauli, the quicker it will cook.
bland – cauli needs a generous hand with the seasoning. A splash of lemon juice can also help to brighten the flavours.
Great as a veggie main course served with tabouleh or other greens on the side.
Or serve as part of a mezze spread with things like babaganoush, roast eggplant & tabbouleh.
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