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