My brother, a very talented cook, made a cauliflower dish over Christmas and I’ve been making it (or my version of it) ever since. Roasting cauliflower really transforms it. By then adding sweet raisins and onions, spices, crunchy nuts and creamy lemony herby pesto you can really brings this vegetable to life.
This makes a really tasty side dish or you could do as I did, and enjoy it with some greens, quinoa and hummus (or some protein of your choice) as a satisfying warm lunch bowl.
Roasted Spiced Cauliflower
- 1 large or 2 small cauliflowers heads broken into small peices
- 2 onions sliced into thick wedges (I used 1 red and 1 white as I had them)
- 1 handful of raisins
- 1 handful of toasted flaked almonds (or nuts and seeds of your choice)
- 2 tablespoons extra virgin olive oil
- 1 heaped teaspoon cumin
- 1 teaspoon paprika
- salt & pepper
- 1/2 cup cashew nuts – soaked in water for a couple of hours to soften
- Juice of 1 lemon (unwaxed organic)
- A good glug of extra virgin olive oil
- 1 small clove of garlic
- 2 generous handfuls of basil
- 1 generous handful of parsley (and some extra for garnish)
- salt & pepper
Any leftovers will keep in the fridge, drizzle with some olive oil and keep in an airtight container, enjoy as a delicious salad or veggie topping or dip)
- Preheat oven to 200 degrees
- To make pesto, blitz together all ingredients in blender (hand blender works fine too) until creamy.
- Wash and chop/break cauliflower into small pieces. On a baking sheet mix together cauliflower with onion, olive oil, spices, raisins and salt & pepper and a few tablespoons of water.
- Cover tray with tinfoil and bake for 20 mins – the tinfoil helps steam the cauliflower so it’s softens but doesn’t dry out.
- Remove foil and bake for another 15 mins to give charred effect and help caramelise and crisp the onions
- Remove from oven and sprinkle with toasted flaked almonds, pesto dressing and fresh herbs.
- Grab a fork and enjoy!