You know when you’ve been busy working like a dog all week and you’ve got friends coming round and you feel that you ought to cook something a bit special but just can’t be bothered with all that faff on a Friday/Saturday night? Well, I’ve cooked this side dish/entrée (call it what you may) for friends several times and it hits the spot. It’s brilliant with a beer while you wait for the curry to cook/take away to arrive.
I promise you even the most vegetable-phobic will keep tucking in for more, especially the slightly charred crunchy bits. They are like gold.
Cumin Spiced Cauliflower Florets (serves 4 )
2 cauliflower heads, split into small florets
2 tablespoons olive oil
Juice and zest of 1 lemon
1 teaspoon cumin seeds
Plenty of sea salt and black pepper
Preheat oven to 200°C/Gas Mark 6/400°F.
In a large oven tray (spread over two if needed) mix the florets with the olive oil, lemon juice and zest then scatter over the cumin seeds and salt & pepper.
Roast in oven for 30 minutes until the florets look toasty and brown at edges.