Roasted Cauliflower

Ingredients

1 head cauliflower, outer green leaves removed, broken into florets

foodies flaky sea salt

foodies Extra Virgin Olive Oil

1 knob butter

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1-2 dried red chillies

1 handful blanched almonds, bash them up

Zest and juice of 1 lemon

 Method

Preheat your oven to 200°C

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). Toss it in a good lug of foodies Extra Virgin Olive Oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, and then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

Serves 4

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