WHOLE ROASTED SPICED CAULIFLOWER WITH AL­MONDS AND SULTANAS

Dorset - - Well Seasoned -

Con­tact: wellsea­soned.co.uk cre­ative­aboutcui­sine.com

@sea­son­al­food @Rus­sel­lBCaC

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

1 le­mon

50g sultanas, soaked in boil­ing wa­ter for 20 min­utes

Mal­don sea salt and freshly ground black pep­per

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