Many people disregard cauliflower as ‘boring’ or only ever use it in cauliflower cheese! Cauliflower is an extremely versatile vegetable and part of the cruciferous vegetable family, which also includes broccoli and Brussel sprouts. It is perfectly at home in both hot and cold dishes, and what’s more it contains a high nutritional profile.
Cauliflower should always be cooked so that there is still a ‘bite’ in it (al dente), which is why roasting is a very favourable way to prepare it. Tossed in herbs or spices you can bring out the flavour in a much tastier away.
The health properties include Vitamin K, Vitamin C and Vitamin B6 and a reasonable amount of folate and potassium. With a range of antioxidants, cauliflower is also believed to slow down the rate that cancer can attack the body.
Do experiment with cauliflower, it really is a versatile vegetable. It will also aid in weight loss on any calorie controlled diet.
Serving: 2 as a main, 4 as a side dish
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
- 1 small cauliflower, about 350-400g
- 1 red onion, finely sliced
60ml extra virgin olive oil
- 1 small cucumber, peeled and seeds removed cut into medium slices
25g fresh mint, finely chopped
25g fresh parsley, finely chopped
Seeds and juice from half a medium sized pomegranate
3tbsp extra virgin olive oil30g pistachios, gently roasted for 15 minutes
- 1tsp ground cumin
- ½tsp fennel seeds
- Sea salt
- Freshly ground black pepper
- 2tbsp fresh lemon juice
leaves such as Little Gem and Radicchio, vegan tahini dip or vegan hummus (be careful, as some shop bought dips and pastes are not strictly vegan).
Set the oven to 200°C/Gas Mark 6.
Break the cauliflower into small florets. Place in a bowl and add the onion. Pour in approximately 2tbsp extra virgin olive oil and the cumin. Toss around to mix thoroughly.
Take a baking tray and cover with parchment paper, then spread out the cauliflower mix. Roast for approximately 20 mins, until golden and cooked ‘al dente’. Remove from the oven.
In a separate bowl, mix together the cucumber, mint, parsley, pomegranate, pistachios and fennel seeds. Tip in the cauliflower (you can serve warm or cold), season with salt and pepper and add a little more olive oil to make the mix nice and glossy. Squeeze in lemon juice, toss around and then tip onto a serving platter.
Place any accompaniments in separate bowls and allow your guests to help themselves!