Spice roasted cauliflower
Dusting the cauliflower with these spices gives this salad a fabulous Indian flavour and this is paired perfectly with currants and their hint of sweetness.
1500 g, (1 whole), cut into florets
½ cup(s), leaves
- Preheat oven to 180°C. Line a baking tray with baking paper. Place the cauliflower on prepared tray and drizzle with oil. Sprinkle with the cumin and turmeric and season with salt and pepper. Gently toss to combine. Bake for 30 minutes or until golden brown and tender.
- Transfer the cauliflower to a serving platter. Serve sprinkled with the coriander and currants.