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
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.
