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Cumin-spiced cauliflower with roast tomatoes

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Cumin-spiced cauliflower with roast tomatoes

45 minutes

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Cumin-spiced cauliflower with roast tomatoes

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2 x 400 g cans Italian whole peeled tomatoes
3–4 large cloves garlic, smashed
8 T olive oil
chilli flakes, a pinch
4 whole small cauliflowers (about 1 kg), halved if larger
4 t ground cumin
sea salt and freshly ground black pepper, to taste
¾–1 cup water or vegetable stock
coriander, to garnish

For the coriander pesto, blend:

25 g coriander leaves
2 T olive oil
a good pinch ground cumin
1 clove garlic, crushed
sea salt, to taste
chilli flakes, to taste

Method

Preheat the oven to 220°C. Place the tomatoes and their juices, garlic, 4 T olive oil and chilli flakes into a large, deep, oiled baking tray. Top with the cauliflower.
Mix the cumin with the remaining olive oil and season to taste. Spoon over the cauliflower.
Bake for 20 minutes, then pour in ½ cup water or stock and stir the tomatoes around. Use to baste the cauliflower. Roast for a further 20 minutes, or until the cauliflower is bronzed and just tender.
Roughly mash the tomatoes and garlic in the pan, adding a little more water or stock if necessary. Check the seasoning. Serve the rough sauce with the cauliflower and coriander pesto, garnished with coriander.

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