From our friends at the Big Man’s World
dish is perfect to accompany any meal or thrown through a salad- A spicy,
salty and sweet combination helps caramelise the cauliflower. Suits a
gluten free, paleo or vegan lifestyle. Inspired by the version served at
1 large head cauliflower, chopped roughly into bite sized florets
1 T cumin
1 tsp ginger
1 tsp garam marsala
2 tsp sea salt
1 tsp native natural sweetener (or 2 tsp norbu sweetener or sweetener
2 T olive oil
Preheat the oven to 180 degrees Celsius. Coat a large baking dish/pan
with oil and set aside.
In a large mixing bowl, add the cauliflower and toss through all the
spices. Add the olive oil and using your hands, mix well to ensure all florets
are coated with the spices and the oil.
Add the cauliflower on an even layer on the baking tray and cook for 15
minutes, or until it gets golden, flip and cook for another 15 minutes until
the edges are golden brown and slightly charred.
Remove from oven and serve immediately.
cauliflower tastes amazing eaten cold, through a salad or even on it’s own. It
can be kept refrigerated for up to 3 days, covered.