Roasting cauliflower in warming spices and fresh herbs greatly transforms the flavour, creating a delicious accompaniment to any meat or fish dish.
Serves 2 with leftovers (makes 3 servings).
Approximate nutrition per serving: 175kcal / 13.4g fat / 8.2g saturated fat / 8.8g total carbohydrates / 4.3g fibre / 4.5g net carbohydrates / 4.9g protein.
- 350g cauliflower, chopped into small florets
- 2 garlic cloves, crushed
- ½ shallot (about 10g), finely chopped
- 3 teaspoons whole coriander seeds
- ¾ cinnamon stick (about 4g)
- ½ teaspoon fennel seeds
- Fresh coriander
- Fresh parsley
- 3 tablespoons grass-fed unsalted butter
- Sea salt
- Spice grinder
- Preheat the oven to 200ºC (fan).
- Add the coriander seeds, cinnamon, and fennel seeds to the spice grinder. Blitz until finely ground. Add a small handful of fresh coriander and fresh parsley. Blend again. Set aside.
- In a medium frying pan, melt two tablespoons of butter over a low-medium heat. Add the crushed garlic and finely chopped shallot and sauté for 2-3 minutes, or until the onion starts to soften. Stir frequently.
- Add the freshly ground spices to the frying pan and mix with the garlic/shallot. After one minute, remove from the heat and set aside.
- Melt one tablespoon of butter in a large ceramic dish. Place the cauliflower florets into the dish, adding the spice paste on top. Mix thoroughly to ensure that the cauliflower is coated.
- Roast in the oven for about 15 minutes.
- Serve with extra finely chopped parsley and a couple of lime wedges.