Did you know that cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6? What’s more, it’s also a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it contains a good dosage of vitamin B2, protein, vitamin B1, niacin, and magnesium. So if you want a food that wil help lower your risk of contracting cancer, improve your digestion, and help with calcium absorption, this white cruciferous vegetable is the choice for you.
But wait, isn’t cauliflower super bland, tasteless, and lacking in texture? Short answer: Yes and No. “Yes” by its very nature but “No” if you know how to cook it the right way to deliver maximum punch and texture. What is the right way? For me, it involves roasting the cauliflower with a concoction of cumin and coriander spices, then adding chopped dates for a touch of sweetness, and throwing a handful of crushed almonds to pack in the extra “crunch factor”. Mmm….suddenly, cauliflower has taken on a new dimension, delivering a really incredible flavour that one can be impressed by (well, at least marginally).
- 1 head of cauliflower, broken into florets, outer greens removed
- 2 teaspoon cumin
- 2 teaspoon coriander seeds
- 1 knob of butter
- Olive oil
- Salt and pepper, to taste
- Half a cup of pitted dates, chopped into halves
- Handful of roasted almonds, crushed
- 1 piece of fresh coriander, chopped
1) Preheat oven to 200 degrees celsius. Blanch cauliflower in a pot of boiling water for a few minutes then transfer to a colander and give it a good shake to get as much water out as possible. Allow it to steam dry (don’t want any water or else it won’t roast properly).
2) Bash the coriander seeds in a mortar and pestle. Combine with the cumin. Repeat for the almonds.
3) Chop the pitted dates into halves.
4) Add knob of butter with some olive oil in a pan on medium heat. Throw in the cauliflower and throw in the spices, almonds, and dates. Mix together thoroughly to ensure cauliflower florets are covered with the spice mixture. Add salt and pepper to taste.
5) Transfer contents to a roasting tray and roast for about 15 minutes to crisp up the florets.
6) Serve and garnish with some chopped fresh coriander.