CUMIN-SPICED CAULIFLOWER WITH ROAST TOMATOES

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 45 minutes

Italian whole peeled tomatoes

2 x 400 g cans garlic 3–4 large cloves, smashed olive oil 8T chilli flakes a pinch whole small cauliflowers 4 (about 1 kg), halved if larger ground cumin 4t sea salt and freshly ground black pepper, to taste water or vegetable stock ¾–1 cup coriander, to garnish

For the coriander pesto, blend: coriander leaves 25 g olive oil 2T ground cumin a good pinch garlic 1 clove, crushed sea salt to taste chilli flakes, to taste 1 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. 2 Mix the cumin with the remaining olive oil and season to taste. Spoon over the cauliflower. 3 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. 4 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. CARB-CONSCIOUS, HEALTHCONSCIOUS, MEAT-FREE, DAIRY-FREE, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Warwick Cape Lady Rosé 2018

I keep these recipes

on stand-by for vegetarian guests, or to take a midweek

break from meaty meals”

– Phillippa Cheifitz