Ok, let’s not pretend these are anything like roast potatoes because they’re just not. They are, however, a really hearty warm accompaniment to a winter meal. I served these up alongside some spiced chicken and cucumber and pepper cous cous, but cauliflower is just about filling enough to replace the starchy part of your meal completely. And it’s full of vitamin C!
You will need:
Cauliflower – 5 florets or so per person – if you want it to cook more quickly or turn more crispy, cut the florets into smaller pieces
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
Good pinch of salt
1 tbsp flaked almonds
1. Line a baking tray with tinfoil and pour on the oil. Place it in an oven preheated to 200c.
2. Cut up the cauliflower. I find this quite time consuming as I prefer I remove the roots and leaves then pop off the individual florets so they keep their nice shape, but you could of course quarter the whole head and proceed to cut off the raggedy remaining florets if you’re in a hurry.
4. Leave in the oven for around 20 minutes, but check and turn after about 15 minutes. Meanwhile, crumble up the almonds a little. You’ll want to toss these over the cauliflower around 5 to 10 minutes from the end. They should take 25-30 minutes to cook in all, but it will of course depend how large the pieces are. Remove from the oven when browning and cooked through but still crunchy. The almonds will be lovely and toasted.