Spicy Roasted Cauliflower Florets
These spicy roasted cauliflower florets can be made inside 40 minutes with only 10 minutes' hands on time. Versatile enough to use hot as a side dish or cold in a salad or tortilla wrap filling.
Servings: 6
Ingredients
- 2 heads cauliflower
- 50 ml rapeseed oil or ground nut or sunflower
- 2 heaped tsp tumeric powder
- 1 heaped tsp panch poran mix or just cumin seeds if you cannot find this
- 1 heaped tsp ground cumin
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- Baxters Deli Toppers Red Slaw to garnish
Instructions
- Preheat the oven to gas 6 / 200c.
- Remove the outer green stalks of the cauliflower and split the white part into medium size florets.
- In a large mixing bowl, cover the florets with the oil and spices. Toss to combine thoroughly.
- On a large baking tray lined with parchment paper or foil, spread the florets out evenly.
- Roast in the middle of the oven for 25-30 minutes keeping an eye on them after the first 20 minutes so they don't scorch too much (a little is good around edges though!)
- Serve the spiced cauliflower florets topped with Deli Toppers Red Slaw for great colour and taste contrast.
