Cumin-spiced cauliflower
| Serves: | 4 |
| Cooking Time: | 45 mins |
| Prep Time: | 20 mins |
Ingredients
- 2 400g can Italian whole peeled tomatoes
- 3-4 cloves garlic, smashed
- 8 tbsp olive oil
- 4 small cauliflowers
- 4 tsp ground cumin
- sea salt and freshly ground black pepper, to taste
- 1 cup vegetable stock
- coriander, to garnish
- 25 g coriander leaves
- chilli flakes
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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.
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