Roasted Cauliflower with Cumin, Coriander and Almonds

Here is a Jamie Oliver recipe...simple to make and delicious to eat! When most people think of ways to cook cauliflower they will come up with either boiling or gratinating - I'm sure this is the same for you. It may seem strange, but cauliflower is absolutely fantastic when lightly roasted, especially with herbs, spices, cheeses or breadcrumbs. It develops a really incredible flavour that I'm well impressed by. Here's a recipe I made up that is Indian-ish in style. But, hey, it's not about points for authenticity - it's about whether it's delicious or not and I think it is! Please try this one.

Ingredients 1 head cauliflower, outer green leaves removed, broken into florets sea salt olive oil 1 knob butter 2 teaspoons cumin seeds 2 teaspoons coriander seed 1-2 dried red chillies 1 handful blanched almonds, smashed zest and juice of 1 lemon

Method 1. Preheat your oven to 200°C. 2. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). 3. Toss it in a good lug of olive oil and the butter. 4. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. 5. After a couple of minutes, add the cauliflower. 6. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. 7. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.