I cannot get enough of roasted cauliflower, its a big hit in my household. Its so simple and so rewarding. Roasting brings out a creamy nuttiness to this veg. You can serve up the roasted cauli with any roast meats, grilled fish, thrown into a risotto or spiced up to make a winter salad. I also like to puree roasted cauliflower with some milk or to be more decadent cream and butter! If you don’t want to roast you can make cauliflower cream by cooking the cauli in milk/cream and butter and then puree, yum! If you have a glut of cauliflowers, make cauliflower pickle or a big batch of soup to freeze. Enjoy!
Spiced roasted cauliflower, chickpeas and feta salad with a yoghurt preserved lemon dressing
1 head cauliflower, outer green leaves removed, broken into small florets
good pinch sea salt
1/4 cup extra virgin olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried red chilli
zest and juice of 1 lemon
400gms cooked chickpeas
200gms feta, diced
a small handful fresh parsley leaves
freshly ground black pepper
1 cup Greek style plain yoghurt
1/2 preserved lemon, pulp & pith removed, skin finely diced
1 tablespoon lemon juice, extra
Preheat your oven to 200°C. Combine oil, spices, salt, lemon juice and zest in a large bowl. Toss the cauliflower florets in the spiced oil until well coated. Spread onto a large baking tray and cook in pre heated oven for 35-40 minutes, tossing half way through, or until golden.
Combine the yoghurt, preserved lemon and lemon juice and set aside. Toss the chickpeas, feta and parsley together and season with pepper. Add the roasted cauliflower and combine well. Serve with preserved lemon yoghurt.