For ages the boys would only eat cauliflower in the form acauliflower cheese and to be honest some days I cannot be bothered making three stage recipes, lazy, I know!
This recipe came about after trying the Moroccan Cauliflower Salad in the fantastic cook book, “The Feast Goes On” by The Monday Morning Cooking Club.
The boys loved it so it was time to experiment!
We eat a lot of Indian inspired food so this is my version of what is a delicious vegetarian dish, tonnes of flavour and served with dhal and rice a filling and gluten free dinner.
1 cauliflower head
2 cloves garlic, grated
2 tablespoons freshly grated ginger
4 tablespoons oil
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon Kashmiri ground chilli
1 teaspoon ground turmeric
3 teaspoons nigella, (koolanji), seeds
Preheat the oven to 180degrees Centigrade.
Remove the leaves from the cauliflower and discard, or feed to the chooks if you have some!
Cut the cauliflower in half and break into small forets.
Place half the florets in a roasting tin.
Place the stalks in the food processor and process until they resemble couscous, pour into the roasting tin.
Process the remaining florets, add to the the roasting tin.
In a frying pan, warm the oil and add the ginger and garlic, cook for 1 minute without browning.
Pour oil with ginger and garlic onto the cauliflower mix.
Add all of the dried ingredients, mix very well.
Roast for 35-45 mins until golden brown. Stir half way through for even colouring and cooking.
Delicious served with rice and dhal.