Roasted Cauliflower with Butter, Lemon and Cumin

Name: Roasted Cauliflower with Butter, Lemon and Cumin
Yield: Serves 4 as a side
Ingredients: 1 cauliflower, split into florets; zest and juice of 1 lemon, plus the juice of another; 2 rounded tsp cumin seeds, toasted and ground (or 2 tsp ready-ground cumin); 80 g butter, diced; handful of flat-leaf parsley leaves, roughly chopped; salt and black pepper

Preparation info

Serves
4
as a side

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

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.

Ingredients

1 cauliflower, split into florets
zest and juice of 1 lemon, plus the juice of another
80

Side dish
Vegetarian
Gluten-free

Method

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