Whole Roasted Cauliflower with Lemon & Cumin

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Whole Roasted Cauliflower with Lemon & Cumin

 

Hazelanne shares with us this super recipe. There is something really exciting about seeing a whole head of cauliflower coming out of the oven. Great for cutting chunks off throughout your meal. Serves 6

2 small cauliflowers (each about 500g), outer leaves removed Extra-virgin olive oil
Sea salt to taste
3 ml ground sumac (if obtainable; if not, use 25 ml lemon juice and rind) 3 ml ground cumin

Juice and rind of 2 lemons 50 ml fresh parsley, chopped

  1. Preheat the oven to 190oC/170oC/Gas mark 5. Drizzle the cauliflowers liberally with oil, scatter with salt, and sprinkle the sumac or lemon juice and rind over, together with the cumin.
  2. Roast for 45 minutes to an hour; turn down the temperature if the cauliflower starts to look too dark. It is cooked when lightly browned and when an inserted skewer meets with just a
    little resistance.
  3. Before serving, drizzle again with good quality olive oil, and a big squeeze of lemon; sprinkle with parsley and a little more salt.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.