roasted cauliflower with curry spices and dukkah

Roasting cauliflower is by far my favorite way of eating this wondrous vegetable that can masquerade as anything from a sauce to a carbohydrate. The texture is at its edible best and the flavour is so much stronger. I like to cut them into ‘steaks’ as they look quite striking on a plate, but cauliflower florets can also be roasted in the same way.

This is super healthy way to eat cauliflower as only a light coating of olive oil is required. I like to use a mild but flavoursome curry powder and a sprinkle of dukkah to spice them up. You can of course flavour them with whatever you prefer. Salt and pepper, a spritz of lemon and a few sprigs of coriander to finish things off.

The ‘steaks’ can only be cut out the middle part of a cauliflower as the side bits crumble apart. You will get about 4 per head (depending on the size). I used 2 medium heads and just blitzed the remaining florets into Cauliflower cous-cous which is my second favourite way to eat this delicious vegetable.

There is no specific recipe here just cut as many ‘cauliflower steaks’ as you require. Cut them around 2 – 3cm thick. Place them on a lined baking tray and brush lightly with olive oil. Sprinkle evenly with curry powder. A top styling tip is to use a small sieve to get an even coating. Pinch over the dukkah and bake in a hot oven pre heated to 200C for about 25 minutes until cooked and the edges start turning golden brown.

Serve warm out the oven with lemon wedges and fresh coriander.

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