I usually make this once a week, it’s good to have in the fridge to add into any salads that you make that week. I add it to lunches for work, it goes well with baby spinach, baby tomatoes, red onion, lentils and fetta! My mum taught me how to make it.
Ingredients
1 x head cauliflower
2 x tsp tumeric
2 x tsp cumin
1 x tsp paprika
2 x tbsp coconut oil
Method
Heat oven to 200ºC
Put the coconut oil in a baking tray
Wash cauliflower head and slice in half. From there, pull or slice the florets off into pieces and add to the baking tray
Sprinkle evenly (ish) with all of the spices and mix with a spoon to get everything coated and golden
Place in the oven for 30-40 minutes – I give them a shake after 15 minutes. They are ready when some are starting to blacken and crisp.
Serve as a side dish or in a salad
Elle May's 