ROASTED CAULIFLOWER WITH CUMIN, CORIANDER AND ALMONDS

Roasted Cauliflower With Cumin, Coriander and Almonds image

Provided by Wendys Kitchen

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 head cauliflower, outer green leaves removed, broken into florets
sea salt
olive oil
1 knob butter
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 -2 dried red chili
1 handful blanched almond, smashed
1 lemon, juice and zest of

Steps:

Preheat your oven to 200°C/400°F/gas 6.
Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly).
Toss it in a good lug of olive oil and the butter.
In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them.
After a couple of minutes, add the cauliflower. When it gets a n.
ice bit of colour on it, add the lemon zest and juice and mix around well.
Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

Nutrition Facts : Calories 34.9, Fat 0.7, SaturatedFat 0.1, Sodium 31.6, Carbohydrate 6.8, Fiber 2.4, Sugar 2.5, Protein 2.3