Cauliflower has gained a bit of a renaissance in the last few years. Personally I love it and feel that it is a hugely versatile, tasty and nutritious vegetable to include in your diet. A few years ago I posted recipes for sweet piccalilli and cauliflower curry which are both delicious and straightforward to prepare.
Recently when I was in LA I was admiring a ‘salad’ and got chatting to the chef on how he prepared it. I noted it down in my head and have since prepared back to the UK. It’s a hit folks, seriously it tastes SO good and takes no time to whip together.
It is perfect eaten on it’s own or with another salad or perhaps with lamb, chicken or even fish. It’s a great little recipe to have in your arsenal. Give it a go and let me know what you think. I think you’ll find it will be a keeper.
Toasted Cauliflower with Freshly Ground Cumin, Lemony Tomato and Fresh Coriander
Serve 2-4 (depending on the size of your cauliflower)
1 cauliflower, greens removed and cut into florets
1 tsp of cumin seeds, toasted and then ground
10 baby plum tomatoes
1/4 lemon, juice only
1/2 tsp salt
handful of roughly chopped fresh coriander
- Heat a pan and when it is hot add the cauliflower florets and move them around the pan at intervals for five minutes so that the cauliflower begins to char. Turn off the heat but leave in the pan.
- In a separate pan dry roast the cumin seeds for around 30 seconds so that the aroma of the cumin is released.
- Place them into a spice grinder to create cumin powder. Pour the cumin powder over the cauliflower and move around the pan so that the powder coats the cauliflower.
- In the pan you used to dry roast the cumin seeds, add the tomatoes and keep on a medium heat so that the tomatoes heat up and begin to char. Then remove from the heat and allow to cool enough so that you can hold them and peel off the skin. Place them in a bowl with the lemon juice and crush them slightly.
- Add the lemony tomatoes to the cauliflower and move gently move around the pan so that they are evenly distributed.
- Add the salt and the fresh coriander and serve either immediately or at room temperature, both work equally well.