Foodie Friday: The humble cauliflower, coated in delicious warming spices and roasted to bring the flavours alive. At this time of year we sometimes crave a warm meal which is filling but also healthy. I love having this with a crunchy salad of chickpeas, cucumber, tomato, onion and fresh mint, dressed with lemon and olive oil.
Method: Heat oven to 200. Remove all florets from the cauliflower and cut into bite-size pieces. Coat in 4 tablespoons olive oil. In a separate bowl mix 1/2 teaspoon each of the following spices: Turmeric, cumin, coriander seeds, chilli flakes, curry powder. Toss the cauliflower in the spices until well coated, season with salt & pepper and roast for 30-45 minutes or until tender.