Enough for 4:1 cauliflower
1 Tbsp cumin seeds, 1tsp chilli flakes
2 tablespoons lemon juice
1 BIG (even 2) bunch flat leaf parsley, finely chopped
1/2 cup (60g) almond meal
hummus, to serve
1. Preheat your oven to 180C. Trim outer leaves from cauli and place the head in an oven proof pot.
2. Combine cumin seeds, coriander seeds and dried chilli flakes with a few tablespoons olive oil. Brush over the cauli and season well with salt and pepper. Bake uncovered for 1 hour and 15 minutes or until cauliflower is well browned and tender enough to cut with a butter knife.
3. Meanwhile, for the salad, combine lemon juice with 2 tablespoons extra virgin olive oil in a bowl. Season. Toss in the parsley and almond meal.
4. Slice the cauli into wedges and serve with hummus, tabbouleh and extra virgin olive oil (garlic) drizzled over. Plus lots of salt and pepper. (A bit of flat bread or naan for Jeff.)
Baharat works really well too. Or try some finely chopped red chilli.
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