Follow Nigel Barden's recipe for how to make Roasted Spiced Cauliflower
Here's how to make this healthy dinner
Last updated 21st Apr 2022
Every week on Simon Mayo's Drivetime Show, chef Nigel Barden shares a great new recipe, and this week he made a tasty Roasted Spiced Cauliflower. This plant-based dish uses a variety of spices, vegetables, and seeds to get its great flavour and texture.
Try out this flavourful vegan dish for an easy weekday meal packed full of nutrients.
How to make Roasted Spiced Cauliflower
Nigel Barden has shared a brilliant Roasted Spiced Cauliflower recipe from No Fuss Suppers by chef and cookery writer Caroline Marson who runs Wild Ivy Retreats. He chose this great recipe as it showcases how cauliflower can be used as a great host for a wide range of exciting flavours.
The Roasted Spiced Cauliflower is served with tasty wild garlic tapenade and a side of sourdough bread.
Serves: 4
Ingredients for Roasted Spiced Cauliflower
1 cauliflower, broken into small chunks
3 tbsp extra virgin olive oil
1 red or white onion, peeled and finely chopped
2 garlic cloves, peeled crushed
2 tsp turmeric powder
2 tsp garam masala
2 tsp dried chilli
Handful of sesame, pumpkin and/or sunflower seeds
Sea salt flakes and ground black pepper
4 sprigs of vine ripe cherry tomatoes
To serve
Squeeze of lemon
Flaked toasted almonds
Garlic Mustard leaves or Wild Garlic Flowers (or fresh coriander, if you don’t have either of these)
Wild Garlic Tapenade (see below)
Serve with sourdough bread
For the Wild Garlic Tapenade
1 generous handful of Wild Garlic, washed, dried and roughly chopped
1 handful mixed wild greens such as Mustard Garlic, Dandelion leaves, Nettle and Cleavers (or use a handful of spinach leaves)
2 tablespoon capers, chopped
2 tablespoons Kalamata olives, pitted (or any brown or black olives)
Zest of 1 lemon
1 garlic clove, chopped
4 tablespoons virgin olive oil
How to cook Roasted Spiced Cauliflower
- In a roasting tin, add the cauliflower florets, chopped onion and garlic, sprinkle with olive oil, turmeric, garam masala, dried chilli, sesame, pumpkin and sunflower seeds.
- Roast at 200C for approx. 25 minutes, turning occasionally. Until golden brown all over.
- In a different roasting dish, place the cherry tomatoes on the vine. Drizzle with olive oil, salt and ground black pepper and put into the oven to roast for approx. 20 minutes until caramelised.
- To serve, spread the tapenade over the serving plate and place the warm cauliflower on top, scraping up all the toasted bits.
- Serve with a squeeze of lemon, the slow roasted tomatoes, sprinkle over the toasted almonds and garnish with wild Mustard Garlic leaves, or wild Garlic Flowers or fresh coriander.
To make the Wild Garlic Tapenade
Put all the ingredients in a food processor and blend until smooth. Taste and adjust seasoning. Add more lemon zest if needed. This tapenade is also great served with tomato salad, soup, pasta or as a dip.
Give this healthy dish a go and show us how you got on by sharing your photos with us on social media on Twitter, Facebook, and Instagram, and tagging us @greatesthitsuk in your photos!
Nigel shares a new recipe every week for you to try! Find out more about Kitchen Greatest Hits here or take a look through all the amazing recipes below.
See more of Nigel Barden's delicious recipes from Greatest Kitchen Hits:
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Nigel Barden has shared a great Beef Satay with Peanut Dipping Sauce recipe from MEAT London (Cloake Press) by chef and butcher Paul Grout.
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Roasted Spiced Cauliflower
Nigel Barden has shared a great Roasted Spiced Cauliflower recipe from No Fuss Suppers by Caroline Marson of Wild Ivy Retreats.
Click more to read the full Roasted Spiced Cauliflower recipe.
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This tasty dessert is perfect for warm summer evenings, and uses fresh custard, rhubarb jelly, and Swiss roll sponge. Nigel has shared this Rhubarb & Lemon Thyme Custard Trifle from Happy Cooking (Ebury Press) by Great British Bake Off winner Candice Brown.
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