Sunday
Roasted cauliflower florets
Deeply caramelised florets with cumin, coriander and lemon. Simple, addictive, straight from Nigella Lawson's playbook.
35 minServes 4-6Cass's rating
Don't crowd the tray. Space is the difference between roasted and steamed.
Method
- 01
Heat the oven to 220°C fan. Line a large baking tray with baking paper.
- 02
Tumble the cauliflower onto the tray. Drizzle with olive oil, scatter over cumin, coriander, paprika, salt and pepper. Toss with your hands until every floret is coated. Spread out in a single layer with space between the pieces.
- 03
Roast for 25-30 minutes, turning once, until the edges are deep golden-brown and the florets are tender.
- 04
Finish with lemon zest, a squeeze of juice and the parsley. Serve straight from the tray.
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