*1 Cauliflower x 1 whole head
*Cumin, ground x 1/2 teaspoon
*Sweet paprika x 1/2 teaspoon (optional: add a couple of pinches of Spanish hot, which is only medium heat and/or smoked paprika too if you have it on hand)
*Nigella seeds (black sesame seeds) x 1 teaspoon
*Butter x 2 teaspoons
*Soy sauce x 1 tablespoon
*Cooking oil (just a little to lubricate frypan)
*Salt & pepper to taste
*To serve: Sour cream seasoned with a little salt & sprinkled with sweet Hungarian paprika
-Preheat oven to 200 degrees celcius and prepare an oven tray (line with baking paper)
-Boil a pot of water and add a teaspoon of salt
-Remove stem/core from cauliflower using a knife, break into florets and blanche cauli for about 3 minutes.
-Remove and allow to drain and dry-off in a colander. This will keep the cauli as dry as possible and produce better roasting results. Drying on a flat surface will cause it to sweat underneath.
-Heat a pan, add a little oil, add cauli florets and start frying to add colour to them. Be careful not to be rough with them.
-Add spices by adding to the palm of your hands. Then dust over pan and cauliflower by rubbing your hands together. This avoids the issue of large specks of spices sticking to cauliflower.
-Melt butter in pan and add soy sauce to melted butter (to make a seasoned coating) & stir cauli so it’s evenly coated. Nigella seeds can be added at any stage.
-Once cauliflower is seasoned and has some colour and is heated through, take it off the heat and put florets, evenly spaced on lined tray. Roast in hot oven until a little crispy and golden brown. Slight charring is ok. Serve with sour cream seasoned with a little salt and sprinkled with sweet Hungarian paprika. Roast cauliflower is great as a side dish or served on a platter as a filling, healthy snack.