I’m going away tomorrow, so the fridge is looking pretty bare. Literally, I think we have avocados, milk, cauliflower and a leftover duck leg. Crazy. So when 3 o’clock rolled around and my lunch/dinner hybrid meal needs to occur, I was at a bit of a loss for what I wanted. Well, the cauliflower seemed the most filling of all those ingredients, so I plucked that. But plain cauliflower is dull as anything, cauliflower cheese is unhealthy (and requires cheese which was lacking from the fridge!) so a spiced cauliflower would have to suffice. I didn’t think it’d taste as good as it did! Sumac really makes it come alive, and the charring from the roasting adds a lovely depth of flavour. PLUS did you know a whole cauliflower has about 210 calories? Which is diddly! So don’t feel guilty about eating the whole thing. Which I did..
This is quite simply the easiest, tastiest side dish to make – plus it makes quite a showstopper on your Sunday table!
1 head of cauliflower
2 Tbsp. rapeseed oil
1 Tsp. sumac
1 Tsp. cumin
Preheat the oven to 180C. In a roasting tray place the cauliflower, and drizzle over the rest of the ingredients. Roast for 40-50 minutes.