Is it me, or has cauliflower recently been rediscovered as some sort of amazing new food? It’s trending of late has generated a hell of a lot more attention and rightly so! It’s so easily available – it grows in the UK, it’s in season for many months of the year, it’s cheap, and it’s so versatile. The natural, slightly sulphuric, subtle taste screams out to be smothered with tangy flavours, herbs, spices, and pairings. It will be happy to know that it’s cauliflower cheese days are over (cringe) and the overboiled servings from grandparents and parents will no longer misrepresent this cruciferous player.
Aromatic and punchy spices dress-up this underestimated vegetable turning it into a centrepiece, snack, or side. Great served with poached eggs and wilted spinach.
Roasting a whole one is extremely easy – just bang it in the oven and let it do it’s thing. The flavours are yours to play with. I recently created a big batch of vegetable pakoras during an Indian cooking lesson and realised how delicious Indian spicing is and how it can really bring vegetables to life.
Cooking with these spices WILL fill your kitchen (and hair) with wonderful oriental smells which you will find will linger for days, reminding you of their magic potency.
Having a real show stopping vegetable side dish can do wonders for increasing the impressiveness of a meal, if you are entertaining and allows you to play down the main part of the meal, which means less work for you.
Eaten alone, this makes a quick light meal for one – cauliflower is better for you when eaten cooked as opposed to raw as eating cruciferous vegetables raw can actually hinder hypothyroidism – a condition in which your thyroid gland does not make enough hormones. Symptoms of hypothyroidism include cold hands and feet, thinning hair, fatigue, reduced or nonexistent libido, coarse dry hair, constipation, difficulty losing weight, and depression among many others.
It’s even better sliced thickly and shared and served with rich eggs and or creamy salmon or chicken poached in coconut milk to balance the spices, tart lemon, and firm texture.
I certainly enjoyed this recipe and would really encourage you to give it a go. Next, I think broccoli deserves a turn in the oven – I would imagine due to it’s wider set florets that the flavours would adhere better and penetrate the inside of the vegetable better – cauliflower is so tightly set that the marinade only coats the outside which means it’s ok to give it a real kick, hence the extra chilli in this recipe, because the intense flavouring is only on a small portion it.
Have you tried this recipe? Let us know what you thought by leaving a comment below.
- 1 tsp ground ginger
- 1 tsp garam masala
- 1 tsp ground fenugreek
- 2 tsp hot chilli powder
- Juice & zest of half a lemon
- 3 tsp olive oil
- Salt & Pepper
- 1 medium sized cauliflower - leaves removed
- Bunch of coriander - torn
- Pre-heat your oven to 180 degrees. Trim the leaves off your cauliflower and make your marinade by mixing all the spices with the lemon juice and olive oil.
- Place your cauliflower on a roasting tray and get stuck in by rubbing your marinade all over it taking care to get underneath.
- Bake for around 45-60 minutes, depending on cauliflower size - in my opinion it is better slightly aldente than overcooked!
- Serve piping hot with the torn coriander scattered over and a little extra lemon zest.