What you need
- 1 whole head of cauliflower
- 1 tsp salt
- 2 TBLS cumin seeds
- 2 TBLS coriander seeds
- ¼ cup of slivered almonds
- Zest and juice of 1 lemon
- ¼ cup of extra virgin olive oil
What to do
Preheat the oven to 200oC.
Break the cauliflower apart into small flowerets and blanche in a pot with the salt added for 5 -7 minutes until it starts to soften. Drain and return cauliflower to the heat to remove any excess water.
Place the cauliflower in a baking dish.
Bash the cumin and coriander seeds in a mortar and pestle. Put the spices in a dry pan and toast over a medium heat. You know it’s ready when you can smell the spices – but be careful not to burn it.
Add the oil and spices over the cauliflower and mix through.
Scatter the almonds over the top.
Put the dish into the oven and bake for 15 – 20 minutes so the cauliflower turns golden and crisp on the top.
Remove from the oven and sprinkle the grated lemon zest and juice.
Serves 4 -6