WHOLE ROASTED SPICED CAULIFLOWER

Serves 4-6

1kg whole cauliflower

2 tsp coriander seeds

2 tsp cumin seeds

1 peeled garlic clove, halved 1 tsp sea salt flakes

¼ cup extra virgin olive oil

1 cup water

⅓ cup grated parmesan

1 tbsp chopped parsley, to serve

Dressing

2 tbsp extra virgin olive oil 2 tbsp white wine vinegar

1 tsp caster sugar

Salt and cracked black pepper,

for seasoning

1. Preheat oven to 200°C. Cut stalk, and most of coarse outer leaves, from cauliflower. Cut shallow cross in base of stalk with tip of knife.

2. Crush coriander seeds, cumin seeds, garlic and salt in a mortar and pestle. Add oil and stir to combine. Place cauliflower in a small roasting dish. Drizzle and rub oil mixture all over cauliflower.

3. Add water to roasting dish. Cover dish completely with foil and roast for 1 hour. Uncover and roast for a further 25 minutes or until browned and stalk is tender when pierced with a small knife.

4. Sprinkle parmesan over the top of the cauliflower and return to oven for 10 minutes or until melted.

5. Meanwhile, to make dressing, whisk all ingredients in a small jug. 6. Remove cauliflower from oven and transfer to serving dish. Pour dressing over and sprinkle with parsley to serve.