I think cauliflower is a bit of an underrated vegetable because it can often be bland, soggy and tends to get doused in too much sauce. I think its relative ‘plain-ness’ gives it an advantage in that it absorbs a variety of flavours well, and when cooked correctly can offer up some stunning crunchy texture. This is why I like to cook it dry in the oven with spicy flavours.
This is so simple to make.
Pre heat the oven to 200 C and cut the florets off a head of cauliflower and place them in a large mixing bowl. Add 2 teaspoons of curry powder (I used medium), 1 teaspoon of cumin and a generous grinding of salt. Spread the cauliflower florets over a baking tray and drizzle over some olive oil to lightly coat and sprinkle over a teaspoon of dukkah. Bake for 20 minutes until cooked and a bit crispy. When its out the oven, scatter another teaspoon of dukkha and season to taste with salt (I love smoked salt), and chilli flakes if you want it even spicier.
Serve this warm or allow them to cool, and eat in a salad.
*I use Nomu Dukkah
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