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| tender and flavourful |
I feel that cauliflower is a vegetable that doesn't get much attention; I don't tend to buy it very much but when I do and prepare it in this way, I remember how much I enjoy it's taste and texture. This easy side dish is a perfect compliment alongside basmati rice and other Indian or Asian inspired dishes. Use the whole cauliflower as left overs are great for the next day.
what you need:
- 1 whole head of cauliflower
- 1 tsp whole mustard seeds
- 1 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 2 garlic cloves, roughly chopped.
- 1 tsp red chilli flakes *optional*
- freshly ground black pepper
- 1 tbsp butter
- 1 tbsp grape seed oil
what to do:
- Clean and cut cauliflower into small bite size florets.
- Preheat oven to 400 F.
- In a large dutch oven* on medium heat, melt butter with grape seed oil. Toast mustard seeds in oil, about 1-2 minutes. They will become fragrant. Add garlic, turmeric, cumin, and chilli flakes and stir to avoid burning.
- Add the cut up cauliflower once you smell the spices. Stir to coat all florets with spices. Add salt and pepper.
- Cover the dutch oven with the lid, then transfer to the oven. Roast for about 15 minutes, until fork tender (but not mushy).
- Serve hot and enjoy!
*If you don't have a dutch oven, do this step in a regular frying pan. Line a baking sheet with aluminum foil. After step 4, transfer florets to the baking sheet and roast. You will have a slightly nuttier flavour on the cauliflower and some bits of crunch, which is also really tasty.
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| tossed with spices on the stove before hitting the hot oven |
