This recipe was inspired from a recipe I found and loved in the Honey & Co. recipe book. Roasting your cruciferous veg like cauliflower reduces their bitterness and gives them a much sweeter taste. This recipe is great because of the high content of spices used. Spices not only add great flavour but they have are good sources of antioxidants and they have great anti-inflammatory and blood glucose regulating benefits
- 1 medium cauliflower
- 2 tbsp olive oil
- 2 tbsp flaked almonds
- Spice Mix
- 1 fresh chilli finely chopped
- 2 tsp ground cumin
- 1 tsp tumeric
- 2 tsp ground coriander
- 2 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- Heat oven to 200°C
- Place whole cauliflower in an oven proof dish and fill the bottom of the just with enough water that the cauliflower stem is covered. This works best in a smallish dish that fits the cauliflower quite closely
- Drizzle the olive oil evenly over the whole cauliflower, then sprinkle the spice mix over the olive oil. It will look like quite a lot – the idea is to form a ‘crust’
- Sprinkle flaked almonds over the spice crust.
- Bake in the oven for 60 -90 minutes, check that it does not burn! It is cooked when you insert a knife all the way down the stem of the cauliflower and it goes in easily.
If you find the spice mix too much of a mission to prepare you could simply drizzle the olive oil over the cauliflower and sprinkle some dried chilli, Himalayan salt and ground pepper over the cauliflower instead.
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