Roasted Cauliflower with Butter, Lemon and Cumin from Autumn and Winter Cooking with a Veg Box (Riverford Companions) by Guy Watson
The cumin gives this dish an Indian feel but the spicing is so subtle that it works in the most traditional of meals. The flavour combination suits roasted pars
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Microplane
- Mixing bowl
- Spoon
- Saucepan
- Skillet
- Measuring spoon
- Pepper mill
- Serving platter
Ingredients
- salt
- black pepper
- 2 rounded tsp cumin seeds, toasted and ground (or 2 tsp ready-ground cumin)
- handful of flat-leaf parsley leaves, roughly chopped
- 80 g butter, diced
- 1 cauliflower, split into florets
- zest and juice of 1 lemon, plus the juice of another
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