Dietary Considerations: Dairy-free, fat conscious, health conscious, low carb
Prep Time: 15 minutes
Cooking Time: 20 minutes
1 tablespoon coriander seeds
1 tablespoon cumin seeds
5 cardamom pods, crushed
4 garlic cloves, finely grated
Salt, to taste
Extra virgin olive oil, to coat
350 g cauliflower florets
For the chimichurri dressing, mix:
1 red onion, finely chopped
4 tablespoon coriander roughly chopped
3 tablespoon parsley roughly chopped
1⁄2 red chilli, finely chopped
1⁄2 green chilli, finely chopped
1⁄2 cup red wine vinegar
1 lime, zested and juiced
3 tablespoon extra virgin olive oil
2 tablespoon brown sugar
- Preheat the oven to 180 °C. In a large mixing bowl, combine the coriander and cumin seeds, cardamom, garlic and salt, then add the olive oil and cauliflower. Toss to coat.
- Place the cauliflower in a roasting dish and roast for 30 minutes, or until tender and slightly charred.
- Transfer to a serving dish and top with the chimichurri dressing.