Roasted cauliflower with lemon, nigella seeds and gremolata

Roasted cauliflower with lemon, nigella seeds and gremolata

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From
Citrus
Photographer
Mowie Kay

Gremolata is a very useful thing to know how to make quickly as most people will usually have some kind of citrus zest, garlic and soft herb in the house. I use coriander here as this recipe has Asian notes to it, but it is more traditional to use parsley. You can also use preserved citrus instead of fresh zest. You can sprinkle this gremolata over any meaty casserole, or turn into a dressing for grilled chicken or fish, as suggested below.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Preheat the oven to 200°C. Break a large cauliflower into florets and cut the larger florets in half lengthways. Break up a head of garlic and leave the cloves unpeeled. Add both to a roasting tin. Mix together 1 tbsp olive oil with the juice of 1 lemon or lime (finely grate the zest before juicing, and reserve). Add salt, 1 tsp nigella seeds, ½ tsp cumin seeds and ½ tsp dried chilli flakes, or you can use a finely chopped fresh chilli instead if you prefer. Pour this over the cauliflower and garlic, turn to coat then spread out into an even layer. Roast for around 35–40 minutes until the cauliflower is nicely charred and al dente.
  2. To make the gremolata, finely chop 2 garlic cloves and a small bunch of coriander. Mix together with the reserved lemon or lime zest and season with salt. This can also be turned into a type of dressing with more olive oil and citrus juice if you prefer. Serve separately at the table.
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