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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Cauliflower Fried 'Rice' with Crispy Fried Eggs]()
RecipeCauliflower Fried 'Rice' with Crispy Fried Eggs
Article by Kelly Gibney![Rainbow Slaw with Miso and Tahini Dressing]()
RecipeRainbow Slaw with Miso and Tahini Dressing
Article by Kelly Gibney![Rustic Dinner Salad with Roasted Potatoes, Olives and Eggs]()
RecipeRustic Dinner Salad with Roasted Potatoes, Olives and Eggs
Article by Kelly Gibney![Herby Beluga Lentils with Balsamic Beets, Feta and Rocket]()
RecipeHerby Beluga Lentils with Balsamic Beets, Feta and Rocket
Article by Kelly Gibney
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.