Spicy Roasted Cauliflower with Mint, Almonds and Hummus Recipe

Cauliflower should be cooked hot and fast, with lots of fat to be delicious and crispy.

Sam Manning

Cauliflower should be cooked hot and fast, with lots of fat to be delicious and crispy.

Now that cauliflowers are reasonably priced again, might as well cook them. Hot and quick, with lots of olive oil. Get it nice and crispy under the broiler.

You might want to use a ras el hanout or masala spice blend instead of the similar combination I used below; that’s really a lot, but either way, make sure your spices are fresh and smell like they should.

If there is no scent, they are past their expiration date. I have a great hummus recipe online – if not, store bought will do – how easy!

READ MORE:
* Recipe: Spicy lamb with eggplant and yogurt
* Recipe: Two ways with sumac and chickpeas
* Recipe: Warm Roasted Cauliflower Salad with Zesty Yogurt Vinaigrette
* Recipe: Roasted Cauliflower with Pomegranate Molasses and Crispy Spicy Ground Lamb

SPICY ROASTED CAULIFLOWER WITH MINT, ALMONDS AND HOUMUS

PREPARATION TIME: 15 MINUTES

COOKING TIME: 45 MINUTES

SERVES: 3-4

INGREDIENTS

1 cauliflower, trimmed and cut into florets

Olive oil

1 teaspoon of turmeric

1 tablespoon of cumin seeds

1 teaspoon of cinnamon

2 tsp coriander seeds

1 teaspoon ground cardamom

Chili flakes, to taste (about ½ tsp will do)

Sea salt and black pepper

Hummus, for serving

Big handful of mint

A handful of coarsely chopped toasted almonds

METHOD

  1. Preheat the oven to 200°C in convection.

  2. In a large roasting pan, spread the chopped cauliflower and drizzle with a little oil to coat the pieces. Spread the spices and a generous seasoning of salt and pepper and mix well.

  3. Roast for about 40 minutes, until the cabbage is cooked through and nice and crispy on the outside. Crank the grill up to 220°C if needed and give it a quick blast – but watch it like a hawk so it doesn’t burn.

  4. On a warmed platter, spread a few tablespoons of hummus and spoon the cauliflower on top, along with the remaining oil and spice bits from the bottom of the platter. Tear the mint and sprinkle over it with the chopped almonds. Drizzle with a little extra oil and serve immediately.

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