As a kid, I really disliked cauliflower, so, as an adult still found it quite boring and often had to make a sauce to make it appealing. So, I adapted this recipe from an Indian cookbook and voila, a scrumptious dish. Now, I make it often with lamb curry and love it every time!
Preheat oven to 425 degrees
1 large head cauliflower broken into florets (2” x 2”)
1 ½ tbsp of rice vinegar
½ tsp turmeric
1 tsp peeled and grated fresh ginger
½ tsp salt
½ tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
zest of 1 lemon
4 tbsp of olive oil
1 tsp cumin seeds
Put cauliflower florets in a large bowl. Combine the rice vinegar, turmeric, ginger, salt, smoke paprika, cumin, coriander and lemon zest in a small bowl and pour the mixture over the cauliflower.
Put the olive oil into a frying pan and set over medium-high heat. When hot, add the cumin seeds and let them sizzle for a minute. When they start popping, take them off the heat and pour it over the spiced cauliflower. Toss well. Spread the mixture onto a roasting pan and bake for 15 minutes. Turn the florets over and roast for another 15-20 minutes until browned. Enjoy!