Last night I made roasted cauliflower, and this time I think I cracked it with the herbs and spices! Each time I do it I try something a little different, but today it was so gorgeous I had to share it with you.
I was a bit late to the party when it came to roasted cauliflower, but now I’m here I absolutely love it! These days I find myself leaning toward a lot more vegetarian/pescatarian meals, as I challenged myself early this year to have 2 vegetarian meals per week. This was due to having a new baby, and thinking about saving money, as well as for added health benefits of eating more vegetables. My Father is a butcher, and I will always love meat, but when I buy it I try to buy the best I can afford, with the highest welfare for the animal. The impact of this is that when I buy Free Range chicken, it’s so crazy expensive that we only have it once a fortnight or so. In order to try and make money stretch farther I tend to buy a whole chicken and use the lot up.
Anyway, back to the cauliflower. This one is a real beauty, and the herbs and spices are so good you won’t want to share it 🙂
If you’re feeding baby, I would suggest cutting back on some of the herbs and spices, and to take out the salt completely. For my little one, I cut off a corner of the cauliflower to roast at the same time, and just give a pinch of each of the spices to make a rub.
I hope you have a fabulous day.
Love, Natalie x
2 tbsp Olive Oil
2 tbsp dried Oregano
1 tsp Smoked Paprika
1/2 tsp Garlic Powder
1/2 tsp Salt (optional)
1/2 tsp Pepper
150g Greek Yoghurt
1 tsp Harissa Paste
1/2 tsp Sumac
- Preheat the oven to 180°C. Make the cauliflower rub by mixing the oregano, paprika, garlic powder, salt and pepper in a small bowl, then rub it all over the cauliflower.
- Put in the oven and cook for 40-50 mins until soft on the outside, but still a little hard in the middle.
- Make the yoghurt dip by mixing the harissa paste and yoghurt, then sprinkling the sumac on top.