Ingredients
- Serves 6 as a side
- 2 cauliflowers -500g each approx. (Ettrick Gardens)
- Extra virgin olive oil (Dunford Grove)
- ½ tsp sumac
- ½ tsp fennel seeds, roughly ground
- ½ tsp ground cumin
- 2 Lemon
- A handful of parsley, chopped
- Sea salt
WHOLE ROAST CAULIFLOWER WITH FENNEL AND LEMON (VG)
Method
- Preheat the oven to 190C
- Pour ¼ cup olive oil into a bowl and add the spices and 2 Tbsp lemon juice
- Hold the cauliflower by the base and dunk and rub the head of the cauliflower in the flavoured oil, making sure you get it well covered
- Season with sea salt flakes and roast for 45 minutes or until the centre of the cauliflower is tender
- If the cauliflower is getting too dark, lower the temperature
- When ready to serve, pour over any roasting juices, sprinkle of sea salt, fresh squeeze of lemon and scatter the chopped parsley over the top
Comments
By roasting a cauliflower whole, you get a fantastic texture and taste. You can slice the cauliflower and serve it like that or you could chop it finely and turn it into a cauliflower type cous cous.
