Warm-Spiced Roasted Cauliflower

This whole roasted cauliflower is a striking centrepiece packed with bold flavour. A blend of smoked paprika, sumac and cumin creates a fragrant crust, while tomatoes and garlic add richness and depth.

Finished with toasted pine nuts, fresh herbs and a drizzle of olive oil, this dish is equally at home as a vegetarian main or a shareable side for entertaining.

Ingredients:

1 garlic clove
1 tsp smoked paprika
1 tsp sumac
1 tsp paprika
1 tsp cumin seeds
1 lemon
1 large cauliflower
1 small tin plum tomatoes
50 g toasted pine nuts
Fresh dill and parsley
Extra virgin olive oil
Salt and pepper, to taste

Instructions:

1. Toast the spices in a fry pan over medium heat for 3-4 minutes.
2. Add the olive oil, garlic, plum tomatoes and simmer for another few minutes.
3. Add salt and pepper to taste and coat the cauliflower with the mixture.
4. Cover with foil.
5. Roast for approximately one hour- one hour and 15 minutes.
6. Uncover and toast for another 10-15 or until golden.
7. Serve with fresh dill and parsley and pine nuts and a drizzle of extra virgin olive oil.