How to make
Makes 2 servings
Ingredients:
1 head of cauliflower
2 tablespoons of olive oil
3 tablespoons of butter, or vegan butter
1 tablespoon ACTIVIST Mānuka Honey
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
1 teaspoon of caraway seeds
Juice of a ½ lemon
2 tablespoons of chopped cilantro, stems and leaves separated
1 tablespoon of barberries or 1 tablespoon of pomegranate seeds (optional)
Method:
Cut the cauliflower into medium florets, keeping the core for another use. Drizzle them with olive oil and coat evenly. Let it stand for at least 30min so the oil penetrates the cauliflower. You can also do it a day ahead and leave overnight in the fridge.
Heat the oven at 350 degrees and line a baking sheet with parchment paper. Spread the oiled cauliflower florets. Sprinkle it with salt and pepper. Cook for 15 min keeping an eye on them so that the cauliflower doesn’t burn. When crisp at the edges, take out of the oven.
Meanwhile, in a skillet, toast the spices for a minute, until fragrant. Crush the seeds coarsely with a mortar and pestle.
In a saucepan melt the butter and the honey, then add the lemon juice. When the mixture is hot, add the spices. Cook for a minute and turn off the heat. Add then the cilantro chopped stems.
Plate the cauliflower in a serving dish, drizzle with the honey and butter, sprinkle with the chopped cilantro leaves, the barberries or pomegranate seeds if using. Salt and pepper to taste.
