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February recipe - Whole roasted spiced cauliflower with almonds and sultanas

By Well Seasoned, Feb 14 2018 12:51PM

This is a good example of the food I love to cook at home and uses some of my favourite spices. Cumin is, for me at least, one of the truly wonderful spices, rich and aromatic with a deep savouriness. I use it often. Make this dish when the cauliflowers are abundant and serve as the main event with couscous and charred spring onions, or alternatively use it to accompany a slow-roasted shoulder of lamb.

Serves 4 as a side dish

1 whole cauliflower

50ml olive oil

1 tsp yellow mustard seeds

1 tsp ground cumin

1 pinch chilli flakes

60g unsalted butter

30g flaked almonds

1 lemon

50g sultanas, soaked in boiling water for 20 minutes

Maldon sea salt and freshly ground black pepper

1. Preheat the oven to 200˚C.

2. Remove the leaves from the cauliflower and cut out the core. Wash under a running tap and then steam or blanch in simmering water for around 6 minutes. Drain and dry off.

3. Heat the oil in a deep sauté pan, toast the mustard seeds then add the cumin and chilli flakes. Add the butter and, when it starts to foam, place the cauliflower in the pan, then season and baste with the butter. Transfer to the oven and cook, basting frequently, for approximately 15 minutes.

4. Remove the cauliflower, put the pan over a medium heat and add the almonds to the pan, allowing to toast. Remove from the heat and add a good squeeze of lemon juice. Grate some lemon zest into the pan, drain the sultanas and add them to the mix. Check the seasoning and adjust as required.

5. Pour the sultana mix over the cauliflower to serve.

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