I just couldn’t resist the enormous purple cauliflower at the markets. My own attempt this year at growing caulis was foiled by slugs- damn those slimy pests! There are so many beautiful varieties around now, but this one had a particularly punchy purple colour which tickled my fancy.
This is a lovely autumnal recipe, that was gobbled up by The Gardener & myself, despite the giant size of it! The crunchy & tender florets combined with the lemony dressing is just gorgeous.
For the Cauliflower
- 1 cauliflower- of any variety
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp mild chilli powder
- 1 tbs olive oil
- Good pinch Salt (I like Maldon sea salt for extra crunch)
For the Dressing
- 1 Tbs tahini
- 1 Tbs olive oil
- Juice of half a lemon
- 1 tbs honey
- A pinch salt
- Pre-heat the oven to moderatly hot- 190 C -200 C /Gas mark 6
- Cut the cauliflower into bit size florets. Use the stem too- this part is SO delish.
- Grind the all spices in a pestle & mortar ( you could use pre-ground spices, but they aren’t quite the same)
- Place the cauliflower pieces into a large oven tray in a single layer- sprinkle over the spices & salt.
- Drizzle over the olive oil then give this all a good shake & stir to distribute the spices all over the pieces (Or- I like to use my hands to sort of massage the spices in- messy but effective!)
- Put in the oven for around 20 mins or until the florets are tender.
- Meanwhile, in a little jar, shake all the dressing ingredients together. Use a teaspoon or so of water to loosen the mix so it isn’t too claggy. ( NB: this makes way too much dressing, it’s delish on all kinds of other salads too & keeps in the fridge for ages)
- Turn the oven right up for around 7-8 mins to really crisp up the edges of the florets.
- To serve, dish up the crispy crunchy spicy cauliflower & drizzle with the dressing. I sometimes add a few toasted sesame seed for extra prettyness & crunch.
It’s not the prettiest dish to photograph.. but believe me, it tastes divine!