Cauliflowers are one of the most incredibly versatile vegetables out there, but my favourite way of cooking them is to give them a good ol’ roasting! This recipe couldn’t be easier, and gives you a wonderful side dish or snack, with a phenomenal flavour.
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It really is as simple as just cutting a head of broccoli into bitesize florets (cutting large ones into 2 or 4 smaller pieces to ensure an even cook time), tossing in a bowl with seasonings and oil, and shoving in the oven. 40 minutes later, and you’re ready to serve up some cauliflower heaven on a plate. I’ve given this recipe a middle eastern inspired vibe, with cumin and smoked paprika, and served it with a generous drizzle of tahini on top. You really could customise the flavour however you want – I’m quite impartial to some Mexican inspired flavours, and serving them in tacos too!
I like to serve these either as a topping or side to a bowl of hummus, but these would also be a great side dish to things like a salad, as part of a meeze board, or alongside your favourite plant based meat substitue. I’m also impartial to eating the entire batch of these alone to myself as a gorgeous lunch! If you give this a go, I’d love to see it! Please do tag me on your Instagram posts or stories if you give try it out!
- 1 head Cauliflower
- 1 tbsp Olive Oil
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- Salt and pepper, to taste
- 1 tbsp Tahini, to serve (optional)
- 1 tbsp Parsley, chopped, to serve (optional)
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Preheat your oven to 180 degrees C, 160 fan, gas mark 4.
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Take your head of cauliflower, chop it into bit size florets, and place it in a mixing bowl.
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Add in the olive oil, cumin, paprika, garlic powder, and salt and pepper. Give it a very good mix up, and ensure that everything is evenly coated. I like to use my hands for this, but a spoon should work just as well – but it may take a little longer.
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Lightly oil a large baking tray, and tip the seasoned florets onto it. Make sure it's in a single layer and evenly distributed!
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Roast! Place the tray into your preheated oven, and roast for 35-40 minutes. I found that 38 minutes was the sweet spot in my oven, but it all depends on how well you like it cooked.
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Sprinkle over salt to taste, and put it into your serving bowl/plate. Drizzle with tahini and the chopped parsley if desired, and enjoy!
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