Serves; 4
Difficulty; easy
Preparation time; 5 minutes
Cooking time; 25 minutes

Ingredients:

• 1 head cauliflower, outer green leaves removed, broken into florets
• sea salt
• coconut oil
• 15 gr organic butter
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1-2 dried red chillies
• 1 handful almond slivers (soaked and dried)
• zest and juice of 1 lemon

Instructions:
Optional extra:
Serve with fresh green leaves of your choice, chickpeas and/or black sesame seeds.

Preheat your oven to 200C. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a sieve, allowing it to steam dry (you don’t want any water left in your cauliflower or it won’t roast properly). Toss it in a generous amount of coconut oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Toast for about a minute longer then put the pan into the preheated oven for about 15 minutes to crisp up. Sprinkle with the almond slivers