Roast Cauliflower & Shallots

Vegetables can be a pain in the ass to prepare and sometimes you’re just not in form for all that chop, chop, chopping & pernickity peeling.  This delicious dish would be great as a vegetarian main bulked up with some spinach leaves and with a good crumbling of feta it would be amazing.


Now watch how a splash of green makes everything look sooo much more appetising!


Roast Cauliflower & Shallots
You will need:
1 head cauliflower
8-10 shallots
2 cloves garlic
2 tbsp rapeseed or olive oil
2 tsp caraway seeds
2 tsp cumin seeds
100g pinenuts
good handful fresh parsley
Method:
Pre-heat the fan oven to 180C.
Break/cut the cauliflower into florets.
Peel and quarter the shallots.
Crush two cloves of garlic.
Toss the cauliflower and shallots with the garlic, 1 tbsp of oil, 2 tsp caraway seeds and 2 tsp ground cumin in a large baking dish/pan.
Roast for 30 minutes in the heated fan oven.
Add the pinenuts, 1 tbsp oil and mix around, cook again for a further 10 minutes.
Serve with a good garnish of fresh parsley.
Enjoy!
‘Til next time, Sheila