I often think that cauliflower gets a little overlooked as a vegetable, unlike its more ‘superfood’ cousin, the broccoli. Boiling it can be bland, like most things, but roast it and add a little spice and textures then you have a truly delicious treat. I wrote a piece a few years ago on the merits of the humble cauliflower here so do check it out.
This recipe is quick, extremely tasty (ok I know I am biased), full of goodness and great as a lunch to take to work in a tupperware or as an evening meal. It can be eaten hot or cold so is hugely versatile. A slight chill is now in the air in London, although I am still hopeful for an Indian summer, so the warming cumin and cinnamon gives the dish autumnal comforting notes. The sweetness come from the cinnamon and the saltiness from the feta so no extra salt is necessary.
Toasted Cumin and Cinnamon Cauliflower
serves 2 or 4 if serving with another dish
1 cauliflower, chopped into florets and greenery removed
1 tsp cumin powder
1/2 tsp cinnamon
5 tbsp extra virgin olive oil
30g pine nuts, toasted
30g raisins or sultanas
1 small handful of fresh coriander
30g feta, crumbled
- Preheat the oven to 200 degrees (if using fan). In a large mixing bowl add the cauliflower florets and add the cumin and cinnamon powder along with the extra virgin olive oil. Mix gently with your hands so that the florets are evenly coated.
- Place on a baking tray in the oven for 20 minutes, so that the edges are nicely charred.
- Meanwhile heat a heavy frying pan and toast the pine nuts so that they begin to bronze. They bronze quickly so keep an eye on this. Add the raisins/sultanas to warm them and allow them to become soft. Place to one side in a bowl.
- Once the cauliflower is cooked add to a new mixing bowl and add the pine nuts, sultanas, coriander and crumbled feta. Toss gently and either plate up or leave to cool before adding to your lunch container.
I have also made this with prunes instead of raisins/sultanas, which works really well. Dates would also be another option.