Roasted Cauliflower w/ Panch Phoron
Panch Phoron is a blend of five Indian spices typically consisting of equal parts cumin/jeera, fennel/sauf, fenugreek/methi, nigella/kalonji, and wild celery seed/radhuni. You should be able to purchase it already made up or feel free to mix your own.
I always recommend buying small quantities of whole spices from a store that has good turnover so you know they’re as fresh as can be.
ingredients
- 125ml ghee (or can sub coconut oil if you prefer)
- 4 tbsp ginger turmeric paste (see recipe)
- 30g panch phoron blend
- 1 small head cauliflower, broken into florets
- coriander leaves
- sliced green chilli, deseeded
- juice of half a lemon
method
Fry the ginger turmeric paste and panch phoron in ghee for 1-2 minutes, taking care not to burn
Toss the cauliflower florets in the spice mix until well covered. Tip this onto an oven tray and roast at 200 degrees Celsius for 20-25 minutes til they’re cooked through and have some colour. You can roast the whole head of cauliflower and it should take approximately 60 minutes to cook through. Pierce the thickest part of the stem to check doneness.
To serve, top with coriander, sliced chilli and lemon juice.