Cauliflower: it's not a vegetable I've ever been too hot on. It's not that I don't like it, it's just not one that I'm particularly drawn towards down the vegetable aisle. However, I have changed my tune. Big time.
I have read, on many occasions, of roasting cauliflower and being a big fan of roasted vegetables, I thought I'd give it a go. Now, I had seen a recipe of late that roasted cauliflower with various spices, herbs and oil. I recall it looking pretty promising so decided to try it out. But could I remember where I can seen the recipe? No. I checked through many of my well-thumbed cookbooks, my towering pile of cookery magazines and the hoard of weekend supplements that live in the big newspaper & magazine basket in our living room, but no, nothing.
By this point I had the cauliflower sitting in the fridge awaiting its transformation, so I just went with my instinct and what I had to hand in the kitchen. The result was really something: so much better than I had ever had imagined. I am now keen to cook this again, maybe moving it onto something bigger; a salad or gratin perhaps - either way starting in that roasting tray.
In order, not to forget or loose the 'recipe' I have noted it down here. It's for you to try and for me to refer back to. I'm afraid the Roasted Cauliflower was greedily devoured before I could even think 'I ought to photograph this for my Heart Home post'. So, by way of compensation and illustration, I have peppered this post with some beautiful photography that makes you realise what a truly beautiful (and tasty) vegetable the humble cauliflower can be.
Roasted Cauliflower with Garlic, Fennel, Cumin & Mustard Seeds, Lemon, Parsley and Olive Oil.
Serves 4 as a side dish.
1 large or 2 small cauliflowers
1 - 2 garlic cloves, crushed or finely chopped
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp mustard seeds
Dried chilli flakes
A good handful or two of chopped parsley
Preheat the oven to 200C | 180C Fan | 400F | GM6.
Break the cauliflower into florets and place in a roasting tin. Sprinkle over the chopped garlic, the fennel, cumin and mustard seeds. Sprinkle with chilli flakes, adding for your preferred quantity of heat. Then grate over the zest of the lemon and add a squeeze or two of the juice. Add seasoning to taste. Finally add a few lugs of Olive Oil and toss together with your hands ensuring that the florets are covered in the oil, seeds and zest.
Bake in the oven for approx 25 mins, giving it a shake in the tray half way through the cooking time. When it looks ready test a floret. Good isn't it?
Now just mix through a generous handful or two of chopped green parsley and you're ready to serve.