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Avoiding Food Waste - Roasted Cauliflower. Leftovers become the base of a Thai Curry.

Tackling Food Waste

  • Author: Charmian Christie
  • Yield: 2 to 4 1x
  • Category: Vegetable
  • Cuisine: Vegetarian

Description

This master recipe can be used for Thai-Flavoured Cauliflower (see below), pakoras, put into mack and cheese or form the base of a puree.


Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon lemon juice
  • ½ teaspoon sea salt
  • One medium head cauliflower, cut into florets of similar size

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. In a medium mixing bowl, stir the olive oil, cumin seeds, ground coriander, lemon juice and salt together.
  3. At the cauliflower florets and coat with the oil mixture.
  4. Place on a baking sheet and roast for 20 minutes, or until the florets are soft and slightly browned. Stir the cauliflower after 10 minutes of cooking so the pieces brown evenly.
  5. Serves 2 to 4 as a side dish.