There’s always an excuse to eat cauliflower in our house, and here’s another prime candidate. It’s delicious with slow-roasted lamb, but it goes with anything.
1 large cauliflower 1 tsp fennel seeds 1 tsp cumin seeds Pinch of chilli flakes ⅛ tsp ground cinnamon ½ tsp salt ¼ cup olive oil 2 cloves garlic, peeled and finely chopped ½ cup pimiento-stuffed green olives Finely grated zest 1 lemon 1 cup plain unsweetened yoghurt 2 Tbsp chopped mint 1 fresh red chilli, sliced, optional Lemon wedges, optional
1 Preheat oven to 200°C (400°F). Trim cauliflower and cut into florets, keeping tender parts of the stem and very small leaves. Put fennel and cumin seeds, chilli flakes, cinnamon, salt and olive oil in a large bowl. Add cauliflower. Toss everything with a large spatula until the cauliflower is coated with the spicy oil. Transfer to a large shallow roasting tin, keeping the florets in one layer, scraping in all the oily spices; line dish with baking (parchment) paper if preferred.
2 Roast for 15 minutes, remove from the oven, turn florets over, and cook for a further 15 minutes by which time it should be golden. Add garlic, olives and lemon zest and return to oven for about 5 minutes, until garlic is golden.
3 Mix yoghurt and mint together. Serve with cauliflower, garnished with sliced chilli and lemon wedges.