Spice-roasted cauliflower recipe

  • Serves 6
  • 5 mins to prepare and 25 mins to cook
  • 64 calories / serving
  • Healthy
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This spicy cauliflower recipe makes the perfect Indian side dish for part of a curry night feast. The cauliflower is simply tossed with fragrant dried spices then roasted until golden and tender – a deliciously simple vegetable dish that’s not only healthy, but vegan, dairy- and gluten-free, too.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, mix the spices, oil and 1⁄2 tsp salt. Add the cauliflower, stirring to coat. Put on a baking tray and roast for 25 mins, turning halfway through, until the edges start to caramelise.
  2. Spoon the cauliflower into a serving dish. To serve, squeeze over the lemon wedges and scatter with the herbs.

Tip: Make the cauliflower in advance, then reheat in the oven, covered with foil, for the last 20 mins of the biriyani's cooking time.

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  • Ingredients

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp crushed chillies
  • 2 tbsp olive oil
  • 1 large cauliflower, cut into small florets
  • ½ lemon, cut into wedges
  • 1 tbsp coriander leaves
  • 1 tbsp parsley leaves
  • Energy 265kj 64kcal 3%
  • Fat 4g 6%
  • Saturates 1g 4%
  • Sugars 3g 3%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 4.5g Protein 2.8g Fibre 2.2g

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