WHOLE ROASTED SPICED CAULIFLOWER WITH ALMONDS AND SULTANAS
Contact: wellseasoned.co.uk creativeaboutcuisine.com
January tends to get a raw deal. It’s the cold, dark, hungover month, often now sacrificed to the god of abstinence (or the new false prophet, detox). But as the new year begins, I think we should resolve to think more positively about it.
Cold, crisp mornings, bright blue skies, the days getting longer, snow - January has plenty of positive attributes. At this time of year we still have plenty of time indoors to make plans for the year ahead. So, stock up on outdoor kit in the sales, brush up your nature knowledge and put the year’s seasonal adventures in the diary.
Cauliflower, in its multitude of varieties (and colours, now including green, purple and even orange) is, available throughout the year. However, in its most familiar, creamy-white winter form (in season from late autumn through to mid-April) it should make a significant contribution to your cold-weather repertoire. The florets are packed full of stored vitamins, making it ideal winter fodder – perfect at a time of year when good root vegetables start to become a little harder to find.
Make this dish when the cauliflowers are abundant and serve as the main event with couscous and charred spring onions, or use it to accompany a slow-roasted shoulder of lamb.
Serves 2 as a main / 4 as a starter
1 whole cauliflower
50ml olive oil
1 tsp yellow mustard seeds
1 tsp ground cumin
1 pinch chilli flakes
60g unsalted butter
30g flaked almonds
50g sultanas, soaked in boiling water for 20 minutes
Maldon sea salt and freshly ground black pepper