BBC Good Food - - Easy Seasonal -

Don’t chuck out cau­li­flower leaves – they can be used sim­i­larly to cab­bage. Re­move the cen­tral stem, shred the leaves and cook.

Roasted spiced cau­li­flower

For a lighter op­tion, serve on a chick­pea or len­til salad with pars­ley and lemon juice. For added in­dul­gence, spoon into a warm pitta bread with hum­mus, chilli sauce, feta and pick­led veg­eta­bles.

Heat oven to 180C/160C fan/gas 4. Mix 1 tsp spice mix like ras el hanout (or mild curry pow­der), 1 crushed gar­lic clove, 1/4 tsp cin­na­mon, 1/2 tsp smoked pa­prika, 1 tsp oil and 170g Greek yo­gurt. Re­move the leaves and base of the stalk from 1 cau­li­flower. Sit the cau­li­flower in a large roast­ing tin and rub with the yo­gurt mix­ture, then pour 100ml wa­ter into the tin. Cover with foil and bake for 45 mins. Re­move the foil and cook for 10-15 mins more. To serve, carve the cau­li­flower into eight wedges. Serves 4.

in sea­son De­cem­ber to April

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