Ingredients

Method

• 1 T coriander seeds
• 1 T cumin seeds
• 5 cardamom pods, crushed
• 4 garlic cloves, finely grated
• Salt, to taste
• Extra virgin olive oil, to coat
• 350 g cauliflower florets
For the chimichurri dressing, mix:
• 1 red onion, finely chopped
• 4 T coriander roughly chopped
• 3 T parsley roughly chopped
• 1⁄2 red chilli, finely chopped
• 1⁄2 green chilli, finely chopped
• 1⁄2 cup red wine vinegar
• 1 lime, zested and juiced
• 3 T extra virgin olive oil
• 2 T brown sugar

Method

Ingredients

Preheat the oven to 180°C. In a large mixing bowl, combine the coriander and cumin seeds, cardamom, garlic and salt, then add the olive oil and cauliflower. Toss to coat.

Place the cauliflower in a roasting dish and roast for 30 minutes, or until tender and slightly charred.

Transfer to a serving dish and top with the chimichurri dressing.

Chef's note: “Roasting cauliflower brings out a wonderful nuttiness that you just want to inhale!” – Abigail Donnelly