Ingredients

Method

• 2 cauliflower heads
• 1 T coriander seeds, toasted
• 2 t cumin seeds, toasted
• 1 t dried chilli flakes
• 2 T garam masala
• 3 T olive oil
• 2 cups fresh mint leaves, chopped
• 2 fresh chillies
• 1-2 lemons, juiced

Method

Ingredients

Preheat the oven to 180°C.

Break the cauliflower heads into florets and toss with the toasted spices, chilli flakes, garam masala and 1 T olive oil.

Spread onto a baking tray and roast for 15 minutes, or until tender.

Blend together the mint, one chilli, remaining olive oil and the lemon juice.

Divide the cauliflower between 4 bowls and pour over the mint dressing.

Slice the remaining chilli and use to garnish.

Cook’s note: Dust the cauliflower with spiced flour and fry for a slightly crispier result.