This is one of my favourite vegetable dishes. Cauliflower is divine when roasted with spices. Make this a meal by serving atop millet or quinoa with cherry tomatoes and cucumber alongside.
Serves: 4–6 as a side
INGREDIENTS
1 medium head cauliflower, cut into florets
1 teaspoon ground turmeric
1 teaspoon ground cumin
⅓ cup melted ghee or coconut oil for roasting
Sea salt and cracked black pepper
½ cup sultanas or raisins
½ preserved lemon, diced finely
large handful toasted pine nuts
large handful fresh mint, cut into ribbons
METHOD
Preheat oven to 200°C.
Toss the cauliflower thoroughly with the spices and melted oil. Season generously with sea salt and cracked black pepper.
Roast for 45 – 60 minutes until tender and lightly golden. Add the sultanas in the last 10 minutes of cooking.
Let stand for 15 minutes before tossing through the preserved lemon, pine nuts and mint.
Garnish with additional mint before serving.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.