- 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
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.