Cauliflowers are enjoying the spotlight this year, it seems - cauliflower 'rice', salads, baked whole cauliflower, soups, purees/sauces - recipes using it are popping up everywhere, which is great. This cheap and nutritious winter staple has for too long been under-rated and mostly rather unimaginatively served boiled or steamed. In fact it's very versatile and can be prepared in dozens of way as well as teamed with a very wide range of flavours.
Caramel chilli roasted cauliflower is delicious - when I first made it, I couldn't resist dipping back into the dish despite having already eaten more than i should have - definitely a case of greed, not need!
Caramel Chilli Roasted Cauliflower
This
combo is addictive, and so good you’ll need more than you think.
Serves
4
1 small-medium head cauliflower
¼
cup neutral oil
2
Tbsp liquid honey
2
tsp ground cumin
1 tsp cumin seeds
1
tsp turmeric
½
tsp chilli powder
½
cup water
1 tsp salt & lots freshly ground black
pepper
Heat
oven to 190 C . Line a large shallow baking tray with a lip with baking paper.
Cut
the cauliflower into bite sized pieces and toss in the oil. Transfer to the
lined baking sheet.
Combine
the remaining ingredients and pour over the cauliflower.
Roast
at 190 C for about 30 minutes or until cooked through and caramelised, tossing
regularly.
