Turmeric Roasted Cauliflower with Raisins, Preserved Lemon and Mint

. January, 2016
Photography by Kelly Gibney.
Turmeric Roasted Cauliflower with Raisins, Preserved Lemon and Mint

This is one of my favourite vegetable dishes. Cauliflower is divine when roasted with spices. Make this a meal by serving atop millet or quinoa with cherry tomatoes and cucumber alongside.

Serves: 4–6 as a side

INGREDIENTS

1 medium head cauliflower, cut into florets
1 teaspoon ground turmeric
1 teaspoon ground cumin
⅓ cup melted ghee or coconut oil for roasting
Sea salt and cracked black pepper
½ cup sultanas or raisins
½ preserved lemon, diced finely
large handful toasted pine nuts
large handful fresh mint, cut into ribbons

 

METHOD

Preheat oven to 200°C.

Toss the cauliflower thoroughly with the spices and melted oil. Season generously with sea salt and cracked black pepper.

Roast for 45 – 60 minutes until tender and lightly golden. Add the sultanas in the last 10 minutes of cooking. 

Let stand for 15 minutes before tossing through the preserved lemon, pine nuts and mint.

Garnish with additional mint before serving.

Kelly Gibney

Kelly Gibney

Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.

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