WHOLE ROAST CAULIFLOWER WITH FENNEL AND LEMON (VG)

Vegetarian , Vegan

Ingredients

Serves 6 as a side
 
2 cauliflowers -500g each approx. (Ettrick Gardens)
Extra virgin olive oil (Dunford Grove)
½ tsp sumac
½ tsp fennel seeds, roughly ground
½ tsp ground cumin
2 Lemon
A handful of parsley, chopped
Sea salt
 

Method

  1. Preheat the oven to 190C.
  2. Pour ¼ cup olive oil into a bowl and add the spices and 2 Tbsp lemon juice.
  3. Hold the cauliflower by the base and dunk and rub the head of the cauliflower in the flavoured oil, making sure you get it well covered.
  4. Season with sea salt flakes and roast for 45 minutes or until the centre of the cauliflower is tender. If the cauliflower is getting too dark, lower the temperature.
  5. When ready to serve, pour over any roasting juices, sprinkle of sea salt, fresh squeeze of lemon and scatter the chopped parsley over the top.

Comments

By roasting a cauliflower whole, you get a fantastic texture and taste.  You can slice the cauliflower and serve it like that or you could chop it finely and turn it into a cauliflower type cous cous.


 

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