Wednesday, 9 January 2013

Spiced Roast Cauliflower with Lemon & Pistachio Dressing

I really wish I had taken a better picture of this dish but I only realised how delicious and blog worthy it was when I was already halfway through eating it!


1 Large Cauliflower
10 tablespoons of Hemp Oil
1 tablespoon of Cumin Seeds
1 tablespoon of Fennel Seeds
1 tabelspoon of Coriander Seeds
1 Unwaxed Lemon
Large handful of shelled unsalted Pistachios
Salt and Pepper for Seasoning


1. Preheat the oven to 180 degrees
2. Cut Cauliflower into small florets and place in a baking tray
3. Heat a dry frying pan on the stove and gently toast the cumin, fennel and coriander seeds until just beginning to colour and fragrant. Be very careful not to burn these by keeping the seeds moving in the pan.
4. Place the toasted seeds along with some salt and pepper in a pestle and mortar and grind to a powder
5. Mix the spices with half of the Hemp oil and pour over the cauliflower
6. Place the cauliflower into the oven and bake for 30 minutes
7. Reheat your dry frying pan and gently toast the pistachios to a light colouring, again be careful not to burn them
8. Remove the pistachios from the heat, chop and set aside
9. Zest the lemon and mix with the lemon juice, remaining oil and more seasoning.
10. When the cauliflower is cooked, dress with the lemon mix and pistachios
11. Serve.

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