The Best Guide for the NN12 Area

Roasted cauliflower with butter, lemon and cumin

Author: Riverford Organics

Published: 18th April 2017 06:25

 

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.

Preparation Time: 5 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients

    •    1 cauliflower, split into florets
    •    Zest & juice of 1 lemon, plus the juice of another
    •    80g butter, diced
    •    2 rounded tsp cumin seeds, toasted & ground (or 2 tsp ready-ground cumin)
    •    Handful of flat-leaf parsley leaves, roughly chopped
    •    Salt & black pepper

 

Instruction

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.
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.
   

 

Courtesy of http://www.riverford.co.uk/

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