This is a recipe for cauliflower i could happily eat most days. Its from “Weligama”, a book of recipes from Sri Lanka, by Emily Dobbs. You can use a Romanesco head instead of the cauliflower if wished.
A variation is to make cauliflower spiced rice. Whizz all the ingredients apart from the herbs and nuts in a blender and cook by tossing in hot oil. Serve as an alternative to rice.
Ingredients
- 1 kg cauliflower roughly chopped into similar sized florets
- 50 ml sesame oil
- 1 tsp sea salt
- 1 tsp turmeric
- 1/4 tsp cayenne pepper
- freshly ground black pepper
- 2 tbsps peanuts
- zest of 1 lime and juice of half
- a handful fresh coriander leaves finely chopped
- a handful mint finely chopped
- 30 g raisins optional
Servings:
Instructions
- Preheat the oven to 200 C Fan 180 Gas 6.
- Place the cauliflower florets in a large bowl with the sesame oil, salt, turmeric, cayenne and plenty of freshly ground black pepper. Mix well to make sure everything is evenly covered.
- Put the cauliflower on to a baking tray lined with baking paper and roast for 30 minutes on the top shelf until the cauliflower is golden and a little charred.
- While the cauliflower is roasting crush the peanuts lightly in a pestle and mortar. Mix with the cauliflower for the last 5 minutes of cooking time.
- When the cauliflower is golden brown remove from the oven and put into a cool dish. Add the lime juice and zest and scatter over the fresh herbs and raisins if using.
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