SPICED ROAST CAULIFLOWER WITH TOASTED ALMONDS
Serves: 4
Cost Cutting Eco Friendly Vegan Friendly
This Middle-Eastern inspired cauliflower dish is sure to spice up your Sunday roast. Using fragrant cauliflower with Colman’s English Mustard, combined with crunchy toasted almonds, it's a hearty and satisfying side that's a real crowd-pleaser.
Ingredients:
3 tbsp olive oil 1 tbsp Colman’s English Mustard 2-3 cloves of garlic, crushed 1 tbsp Za’atar 1 whole head of cauliflower, separated into florets 100g almonds, roughly chopped Handful of pomegranate seeds to serve (optional) Sea salt flakes and freshly ground black peppermethod:
- Preheat oven to 180°C/350F/Gas Mark 4. Mix together olive oil, Colman’s English Mustard, garlic and Za’atar in a bowl to make a paste.
- In a medium-sized casserole dish toss the florets in a roasting dish with the olive oil spice mix and arrange in one even layer.
- Bake for 20 minutes, add almonds and bake for a further 15 minutes or until ingredients are golden and cauliflower is just tender.
- Serve, sprinkled with pomegranate seeds. Season to taste.
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