This roasted cauliflower recipe is adaptable, healthy and delicious.
This is one of those recipes that can be adapted to suit whatever you have in your fridge and cupboards at the time; one of my favourite additions is chickpeas which taste delicious when roasted but feel free to play around with different vegetables and spices.
Spiced cauliflower salad (serves four, as a side)
1 medium cauliflower
1 large courgette
1 large red onion
150g pancetta
1 tsp coriander seeds
1 tsp fennel seeds
1tsp cumin
4 tbsp plain yoghurt
1 heaped tsp sumac
Salt and pepper
Rapeseed oil
Olive oil
Method
Pre-heat the oven to 180 degrees.
Cut the cauliflower into florets. For once it doesn’t matter if this is a little haphazard; the different size pieces mean that you’ll get a delicious mix of soft and crunchy cauliflower. Place into a large, shallow roasting dish with the courgette, cut into 1cm sqaure pieces. Slice the red onion into large segments and combine with the other vegetables.
Using a pestle and mortar grind the coriander, fennel, cumin and some sea salt and sprinkle over the cauliflower mix. Leave to one side.
Heat a dry frying pan until very hot and flash fry your pancetta for just over a minute. You don’t want to cook the squares through, just brown them so that they go crispy in the oven.
Transfer to the vegateble mix, along with any of the fat from the pan, and, if still a little dry, top with a glug of rapeseed oil.
Cook, in the oven, for 40-50 minutes, or until the vegetables are cooked through and brown on top. Top with a simple yoghurt dip – beat together with the sumac, some salt and pepper and a little oliver oil – for a simple supper or as an accompaniment to a larger meal.
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