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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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!