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Roasted cauliflower with cumin, coriander and almonds
Crunchy and wonderfully spicy
- Germany
- Netherlands
- UK
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Crunchy and wonderfully spicy
Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
Calories 173 9%
Fat 14.4g 21%
Saturates 3.8g 19%
Sugars 4.2g 5%
Salt 0.55g 9%
Protein 7.1g 14%
Carbs 5.1g 2%
Fibre 3.2g -
Of an adult's reference intake
Ingredients
- 1 head cauliflower , outer green leaves removed, broken into florets
- sea salt
- olive oil
- 1 knob butter
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1-2 dried red chillies
- 1 handful blanched almonds , smashed
- 1 lemon , zest and juice of
Recipe From
Cook with Jamie
Method
- Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.
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