A great side to give your main dish a Middle-East twist. Suitable for coeliacs, vegetarians and vegans and packed full of nutrients.
Cauliflower (with outer leaves removed) 1000 g (2 small heads)
Extra Virgin Olive Oil 20 ml
Sea Salt 2 g
Sumac 2 g
Cumin 2 g
Lemon juice 10 ml
Parsley 5 g
1. Preheat the oven to 190C/375F/Gas Mark 5. Drizzle the cauliflowers liberally with oil, scatter with salt and sprinkle over the sumac and cumin.
2. Roast for 45 minutes to an hour, but turn the temperature down if the cauliflower starts to get too dark. They're cooked when they're lightly browned and an inserted skewer meets with just a little resistance.
3. Before serving, drizzle again with good quality olive oil and a fair squeeze of lemon, then scatter with parsley and a little more salt.
Click on symbols to view recipes by allergens
Submit a review