Roast Cauliflower with Indian Spice
Spice up your next meal with this delicious Indian inspired cauliflower dish. Perfect to serve alongside your favourite curry, with steamed rice and naan bread.
How to Cook
- Preheat the oven to 200°C.
- Blanch the cauliflower in boiling salted water for 2 minutes. Drain very well.
- Combine the oil, Gregg's Yellow Mustard Seeds, Gregg's Ground Turmeric, Gregg's Cumin Seeds, and freshly ground Gregg's Natural Sea Salt and Gregg's Whole Black Peppercorns. Add the drained cauliflower and toss well to coat in the oil and spice mixture. Place the cauliflower and spice mixture into a large oven dish.
- Roast for 30 minutes or until the cauliflower is tender and browned.
- Serve with lemon wedges.
1 small cauliflower, cut into florets
1 Tbsp oil
1 Tbsp Gregg's Yellow Mustard Seeds
1 tsp Gregg's Ground Tumeric
1 tsp Gregg's Cumin Seeds
Gregg's Natural Sea Salt, freshly ground, to season
Gregg's Whole Black Peppercorns, freshly ground, to season
Lemon wedges, to serve