Roasted Cumin Cauliflower & Charmoula

The cauliflower is possibly underrated in many ways despite its offerings of versatility and taste.   As an excellent source of Vitamins C and K, a good source of vitamin B6, folate, fibre, manganese and omega 3 fatty acids the cauliflower is possibly a "must get into more" food.  To make the most of cauliflowers vitamin C content consider adding raw florets to salads or as a side to dips however, if lightly steamed is your preference then pureed cauliflower makes a nice substitute for mashed potatoes.  My personal preference is lightly roasted as above with a splash of olive oil and seasoning.  

Roasted Cumin Cauliflower & Charmoula

Serves 4 or 6 as a side

1 cauliflower, separated into small florets

3 Tbs Cold Pressed Olive Oil

1 ½ tsp cumin seeds

2 garlic cloves, crushed

Sea Salt and Black Pepper

Preheat oven to 185 degrees celcius

Separate the cauliflower into small florets

Place in a large bowl along with the cumin seeds and garlic

Add olive oil and work through with hands to evenly coat the cauliflower

Place in a large roasting dish and place in oven

Cook for 15 – 20 mins or until slightly tender

Turn oven setting to grill

Continue to cook the cauliflower until a nice golden brown colour is achieved (approx 5 mins)

Charmoula Dressing

Makes 1 jar

Adapted from Alice Hart - Vegetarian

1 small bunch coriander (leaves only)

1 small bunch basil (leaves only)

finely grated zest and juice of 1 lemon

75ml cold pressed olive oil

½ tsp sea salt

2 small garlic cloves crushed

½ tps paprika

1 tsp ras el hanout

1/2 T honey

Place all the ingredients in a food processor and pulse until finely chopped

Add more olive oil if appears to thick and season with cracked black pepper

Keep covered in the fridge for up to one week