Roasted cauliflower with cumin, coriander & almond.

This is a fabulous little dish to serve on its own or with chicken or fish. It’s not such a wham-bam droolworthy looking dish but as Jamie Oliver says “this kinda Indian-style roast cauliflower dish has some amazing flavours and textures going on ”.

You need for 4 fashionista:

1 head cauliflower , outer green leaves removed, broken into florets
sea salt
olive oil
1 knob butter
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1-2 dried red chillies
1 handful blanched almonds , smashed
1 lemon , zest and juice.

•    Pull on a Isabel Marant sweater dress.
•    Guzzle wine.
•    Preheat your oven to 200°C.
•    Blanch the cauliflower in salted boiling water for a couple of minutes : no longer…then drain in a colander.
•    Allowing it to steam dry (you don’t want any water left in your cauliflower or it won’t roast properly).
•    Toss it in a good lug of olive oil and the butter.
•    In a pestle and mortar, bash your spices and chillies with a pinch of salt. Bash as you should do to your black Amex.
•    Then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them.
•    After a couple of minutes, add the cauliflower.
•    When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well.
•    Fry for about a minute longer then pop in the pan (or pour into a dish that can go into the oven) and bake for about 15 minutes to crisp up.
•    yum.