Roasted Cauliflower time again!! I swear, eating boiled is not an option again! Try this one with a roast dinner or side dish to something plain, as this one has mouth tingling Sichuan peppercorns, and spices to create a highly interesting dish that you will not believe is cauliflower! It tasted just as good as my roast beef!
1 Cauliflower, cut into medium sized into florets-If you use frozen, prepare to cook for longer to draw out excess water from the freezing process.
Drizzle of Oil
Spice Mix (1 Teaspoon each of):
Dried Rosemary, Powdered Annatto, Powdered Garlic, Ajwain Seeds, Salt(less than a teaspoon, as too much salt will ruin it! If using a large cauliflower feel free to add upto this amount though.)
Firstly, cut and soak the cauliflower in salted water, for about 15 minutes, then set to drain. Pre heat the oven, and place the pieces of cauliflower in a baking dish/tray. Sprinkle the spice mix over the top, dividing the cauliflower into two. Repeat the action for the other pieces.
Place in the oven. Drizzle oil over the vegetable. This should cook for around 30-40 minutes on 200 degrees. Serve with meat, tofu, fish or as part of a warm salad. Disfrutalo!