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I love cauliflower but it can be, how do I say this politely, boring! Certainly a vegetable that looks better served with things with a bit of colour. Served on a white plate you could miss it altogether. During a recent holiday I found this recipe that met with the enthusiastic approval of my Official.
Ingredients:
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1 head of cauliflower broken into florets
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Pinch of Sea Salt
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2 teaspoons of coriander seeds
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Olive oil
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1 - 2 dried red chillies
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Knob of butter
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Handful of ground almonds
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2 teaspoons of cumin seeds
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Zest and juice of 1 lemon
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Method:
- Pre-heat oven to 200ºC/400ºF/Gas mark 6.
- Blanch the cauliflower in boiling salted water for 2 mins.
- Drain and allow to dry in the steam.
- Toss the cauliflower in the butter and olive oil.
- In a pestle grind together the spices and chillies with the salt.
- Add the ground almonds to the spice mixture and mix well.
- Using an overproof skillet, toast the spice mixture on the hob until golden brown.
- Add the cauliflower and brown.
- Add the lemon zest and juice and stir for a minute.
- Cook in the oven for 15 mins.
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