When I saw that my local fruit and veg shop had some of the most enormous and beautiful cauliflowers I’d ever seen, it reminded me of a whole barbecued cauliflower I’d had at the restaurant Berber and Q in Haggerston.
I decided to attempt something similar, but by the time I’d worked out what spices to use and had read through a few recipes I realised that cooking it whole would take too long and I was too hungry to wait! So that will have to wait for next time. I took a Jamie Oliver recipe and added a few bits and pieces to it. It’s a kind of Indian-Middle Eastern mash up.
The flavours of this version were insanely good. I served it with the delicious fresh roti that my veg shop sells, and with a garlicky yoghurt dip with zata’ar stirred through.
Roasted spiced cauliflower with almonds and a garlicky yoghurt dip
Serves 4 as a main or 6-8 as a side dish
1 large cauliflower head, leaves removed, broken into florets
1 tsp ground coriander seeds
1 tsp ground cumin
1 tsp dried chilli flakes
1 tsp garam masala (containing black pepper, cloves, cinnamon)
60g ground almonds
1 lemon, zest and juice
1 tsp salt
handful of flaked almonds
For the dip
200ml Greek yoghurt
2 garlic cloves, crushed
1 tsp zata’ar
pinch of salt
Preheat your oven to 200°C.Blanch the cauliflower florets in boiling water for a few minutes, drain and allow the water to steam off them completely. In a dry pan, toast the spices for a minute or so before adding the ground almonds, chilli flakes, salt, lemon zest and juice and stirring well. Toss the cauliflower in olive oil and then roll the florets around in the spice mix. Arrange in a roasting tray and put in the oven for about 20-25 minutes or until they are golden with crispy bits.
Meanwhile add the ingredients for the dipping sauce, or dressing, and mix well. Chuck the flaked almonds in a dry pan and toast until golden, sprinkle on the cauliflower to serve.