If you know anyone who is sitting on the fence about cauliflower, this is the dish that may convert them. The spices bring a Middle Eastern flair, and the nut butter cream gives it a lovely rich texture, but they also each bring a host of anti-inflammatory, antispasmodic and digestion-boosting properties.
Ingredients 15
600 g cauliflower, cut into florets
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp caraway seeds
60 ml ghee
80 g activated almonds, coarsely chopped
1 handful flat-leaf parsley leaves (italian flat-leaf parsley), large, coarsely chopped
1 handful mint, large, coarsely chopped
45 g pomegranate seeds, optional
Nut Butter Cream
100 ml coconut cream
80 g almond butter
80 ml lemon juice, freshly squeezed
2 tsp ground cumin
1 tsp ground coriander
1⁄2 tsp sea salt
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Method 4
Preheat the oven to 220°C (430°F/Gas Mark 7) and arrange the across two large baking trays.
In a small frying pan, lightly toast the , and over a low heat for 30 seconds, or until fragrant. Coarsely grind the spices using a mortar and pestle or spice grinder, then return to the pan. Add the and heat until melted, then drizzle the mix over the . Bake for 30 minutes, or until the florets are tender and the tips are golden.
Meanwhile, prepare the nut butter cream by blending the , , , , and in a small food processor until smooth.
To serve, drizzle the roasted with some nut butter cream and scatter with coarsely chopped , , and , if desired.
The Beauty Chef's tips
CARLA’S TIP: Pomegranates are a great source of fibre as well as anti-inflammatory antioxidants. Studies show that they may also help stimulate the production of Lactobacilli.
