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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.