One of my husbands favourite things in the world is cauliflower. I created this really weird tradition – which we seem to have broken, as of the last few years. His birthday is in October and every year I used to cook sausages, rice and cauliflower cheese. 

I am not the hugest fan of cauliflower and so don’t cook it loads – but at least my hubster knew he was getting his fix once a year, until that is, I started to curry and bake it in the oven.

It’s actually really tasty, a surprise to me as I think cauliflower usually tastes what ear wax smells of!!!!!! Sorry for grossing you out there!

Preheat the oven to 180°C


So, all I do is get a cauliflower, hack it about abit, until each piece is a manageable size to eat. If I am being V lazy I will buy those already cut florets.

I get a huge ziplock bag or a bowl, which is environmentally better.

Shove all the florets in the bowl or bag with a good glug of oil. You can use whatever you like, coconut or sesame tend to be the ones I use the most. 

Make sure every bit is covered, so get your hands in the bowl or really shake the bag about 

Then add your seasoning, I would usually do;

1 heaped teaspoon of cumin 

1 teaspoon turmeric

1 teaspoon of garam masala 

1/2 teaspoon  chilli powder – or however hot you want it. 

1/2 teaspoon of mustard seeds

1/2 teaspoon of cinnamon 

Big pinch of salt

Add all the spices to hot oil in a frying pan and toast for about a minute then add to your cauli. Be sure to coat all pieces with the herbs and use a spoon, not your hands it will be a bit hot. If you are using bag add it into the bag with cauliflower and schmush around well (schmush is a technical word if you don’t know!!!!!)

Pour out on to a baking tray and cook for about 20 mins checking after 15, you don’t want it burnt.  

You know when it’s ready, it goes golden and soft.

Spicy roast cauliflower

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