Home
recipe-guide
Nightshade recipes

Sliced roast potatoes

Christmas recipes

Sliced roast potatoes

20 minutes

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

Breakfast recipes

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

20 minutes

Mussels and white beans with tomato and chorizo

Prawns and

Mussels and white beans with tomato and chorizo

25 minutes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Brinjal recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Grilled brinjal and bonito

Asian recipes

Grilled brinjal and bonito

20 minutes

Easy tomato shakshuka

Brunch recipes

Easy tomato shakshuka

20 minutes

One-pot chickpea-and-tomato pasta

Chickpea recipes

One-pot chickpea-and-tomato pasta

25 minutes

Smoky paprika-and-tomato baked barley and beans

Grain recipes

Smoky paprika-and-tomato baked barley and beans

4 hours

Chargrilled Asian-style brinjals with noodles

Brinjal recipes

Chargrilled Asian-style brinjals with noodles

40 minutes

Abi's ultimate potato bake

Potato recipes

Abi’s ultimate potato bake

30 minutes

Family favourite fish pie

Pie recipes

Family favourite fish pie

35 minutes

Cumin-spiced cauliflower with roast tomatoes

Cauliflower recipes

Cumin-spiced cauliflower with roast tomatoes

45 minutes

Load more

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.

Browse more cauliflower recipes here