Bring the vibrant hues of purple cauliflower to your table with this simple tray roast recipe. Eat warm straight out of the oven or mix into a delicious leafy salad for a pop of colour. Find all the ingredients for this recipe this weekend at your local farmers market.
Fun fact: Rich in vitamin C, just one cup of purple cauliflower florets can provide close to the daily requirement of Vitamin C.
Prep time: 5 minutes
Cooking time: 20 minutes
- 1 purple cauliflower
- 3 cloves garlic
- 1 small lemon, cut in half
- 2 tablespoons olive oil
- 1 teaspoon coriander seeds
- pinch of sea salt
- 3 sprigs fresh mint
Preheat oven to 180 degrees.
Cut the cauliflower into florets then spread out in a baking tray lined with baking paper. Add to the tray the whole garlic cloves and lemon halves. Drizzle with olive oil, coriander seeds and salt, then roast for 20 minutes.
Once out of the oven transfer to a serving bowl and garnish with fresh mint leaves. Squeeze the lemons over the cauliflower once they have cooled down for a delicious zingy flavour.
To use in a salad, stir through some cooked pearl couscous, fresh green salad leaves and crumbled feta cheese.
Recipe by MFM contributor Vanessa Fletcher