Roasted cauliflower with butter, lemon and cumin
The cumin gives this dish an Indian feel but the spicing is so subtle that it works in the most traditional of meals. The flavour combination suits roasted parsnips too.
Cook's notes
Variations For extra spiciness add 1 teaspoon of ground coriander and nigella (black onion) seeds with the cumin. Replace the cumin with dried or fresh thyme leaves. Swap the cumin for chopped garlic and chilli flakes (or chopped fresh chilli) and the parsley for fresh coriander leaves.
Ingredients
- 1 cauliflower, split into florets
- zest and juice of 1 lemon, plus the juice of another
- 80g butter, diced
- 2 rounded tsp cumin seeds, toasted and ground (or 2 tsp ready-ground cumin)
- handful of flat-leaf parsley leaves, roughly chopped
- salt and black pepper
Method
-
Step 1
Heat the oven to 190°C/Gas 5. Season the cauliflower with salt and pepper and spread it out in a roasting tin. Roast in the oven for 12–15 minutes until lightly golden. Cover with foil if it's browning too much.
-
Step 2
Finish with a squeeze of lemon juice. Stir in the butter, cumin and lemon zest and roast for a further 3–5 minutes, until tender but so it still has bite. Remove the tin from the oven and stir in the parsley, then add the remaining lemon juice a little at a time to taste.