Spiced Roast Cauliflower - Healthy Side
Write a review
Cook Time
25 min
Cook Time
25 min
  1. 1 head of cauliflower (Perry Court Stall)
  2. A drizzle of olive oil
  3. ½ tsp paprika
  4. A pinch of chilli powder
  5. 1 lemon
  6. Sea salt and freshly ground pepper
  1. Preheat your oven to 200C/Gas 6. Pop a baking tray in the oven to heat up, too.
  2. Quarter the cauliflower. Pull the larger, outside leaves away. (They’re edible and can be cooked like cabbage – great pan fried with cumin seeds, a little oil and chilli so save for later).
  3. Cut the rest of the cauli into medium-sized florets. You can use the stalks and the smaller leaves – they’ll go nice and crispy.
  4. Toss in a bowl. Add a drizzle of olive oil, the spices, salt + pepper. Quarter the lemon. Squeeze in a little juice from 2 of the halves. Mix everything together.
  5. Toss into the hot roasting tin. Cook 20-25 mins or until the cauliflower is soft and starting to pick up some crispy, golden edges.
  1. With Merguez Sausages Fast Main
  2. Turn this into an easy, one-pan main by roasting the cauliflower alongside Jacob’s Ladder Farm’s amazing Merguez sausages, thick slices of boiled potatoes and thin slices of onion. Delicious with a crisp salad.
  3. Wine suggestion
  4. from Manish at Good Taste Food & Drink
  5. Try a Gewurztraminer, especially if you pair it with Jacob’s Ladder Merguez sausages
Crystal Palace Food Market https://www.crystalpalacefoodmarket.co.uk/