Cumin-spiced cauliflower with roast tomatoes

Cumin-spiced cauliflower with roast tomatoes

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Meat-free Pescatarian Vegan recipe collection
  • 20 minutes
  • 45 minutes
  • Woolworths Warwick Cape Lady Rosé 2018

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

Cooking Instructions

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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Social Media

Related Recipes

Comments