I’ve been making this Jamie Oliver inspired roasted cauliflower recipe for years and I mainly serve it as a main. It’s something we all love and can’t get enough from, so just don’t underestimate the amount of cauliflower you need to make this tasty roasted dream of a dish! If you’ve been on my recipes before you’ll know by now that I love cutting corners in cooking! Anything for a simple life without the compromise of taste and nutrients – but it really did not work out for this roasted cauliflower dish! Ha ha! So don’t make my mistake and go straight to roasting your cauliflower. You must par-boil it before you roast otherwise it shrivels into such small portions and you won’t have enough for a side let alone as a main ūüėČ

You live and learn tough and it is so worth to go through all the steps properly. I can’t reminder out of which of Jamie’s books I have this recipe and how much I have changed it over the years? But here is how I cook it today. All credits go to Jamie Oliver! We love this roasted cauliflower dish – thanks mate. ¬†That dressing is just the best!

Roasted cauliflower recipe

With the most gorgeous Indian inspired dressing!

Serves 4

2 heads of cauliflower, cut into florets

1 can of chickpeas, drained

20 g flaked almonds

1/2 pineapple chunks (optional) about 2cm chunks

2 tsp turmeric powder

1 tsp fennel seeds

1 tsp mustard seeds

2 tsp curry powder medium

30 g coriander

4 cm ginger, peeled and grated

Juice of 1 lemon

2 tsp chutney (I use any I have, or mango is nice)

200g yoghurt

1 fresh red chilli

Instructions:

For the cauliflower

Preheat oven to 200 degree C.

Cook cauliflower florets in boiling water for just under 10 minutes. Drain. Tip into roasting tray.

Add pineapple chunks, sprinkle over rapeseed oil, fennel and mustard seeds, salt and pepper. Toss and roast for ca 30 minutes.

Then pour over chickpeas and almond flakes. Roast for another 10 minutes.

For the dressing:

Place all the ingredients into your blender:

Turmeric powder, curry powder, coriander, ginger, lemon juice, chutney, yoghurt and salt and pepper.

To serve:

Pour the dressing onto a big plate. Layer over cauliflower mix.

Garnish with fresh chilli, coriander and pomegranates.

 

(Notre: original recipe @jamieoliver I made some changes to make it a little easier)

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Dani Binnington

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