I love the summer and feasting on a bit of al fresco dining! Banh Mi, Greek Style Mezze, Simple Greek Salad and Panzanella are all summer favourites of mine. There is certainly no room for hearty stews and standing over a load of pots and pans during the summer months!
This cumin and hazelnut roasted cauliflower dish is a great one for a warm summer evening and an alternative to your more ‘traditional’ Sunday roast. There is no need to have 4 or 5 pans on the go and the oven on for hours on end. You can serve this alongside a roast chicken (add a bit of a harissa paste to the roast chicken to go with the cumin cauliflower). Alternatively I serve this with some grilled chicken breast or salmon.
Cumin and Hazelnut Roasted Cauliflower
Prep time
Cook time
Total time
Serves: 2-4
Ingredients
- 1 head cauliflower (leaves removed and broken into small florets)
- 2 celery sticks (finely chopped)
- Juice of half a lemon
- 1 tbspn olive oil
- 1 tbpsn cumin
- 1 tspn crushed coriander seeds
- Small bunch of fresh parsely (roughly chopped and saving a few for the final garnish)
- Handful of hazelnut (roughly chopped)
- 1 tspn dried chilli flakes
- Black pepper
Instructions
- You do not need to par-boil the cauliflower. Pre-heat the oven to gas mark 5/ 180 degrees. In a large mixing bowl add all the ingredients and mix well so that everything is combined.
- Pour the mixture into a roasting dish and place in the oven for around 25 minutes, making sure to give it a good mix halfway through.
- Take out of the oven, transfer to a serving dish and garnish with a bit more parsley and black pepper if needed.
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