Roast cauliflower with coriander and lemon

I'm beginning to realise I have a bit of an obsession with cauliflower. It wasn't that long ago I was blogging about cauliflower cheese and here I am at it again.

The reason was a bargain from Bath Farmers' market - two small, but very fresh cauliflowers for £1.20. I originally thought I'd be really showy and cook them three ways - one roasted, one puréed, Heston-style and a stir-fry from the leaves but in the end I ran out of time and just did roasted cauli and leaves.


Although we had it as a side it was a fairly substantial one and would make a main course dish in its own right. I fancy it with felafel if you wanted to keep it veggie but it could also take a bit of finely chopped anchovy and capers like this version here. I served it hot but you could serve it lukewarm or cold. My husband who, as I've remarked before, is not big on vegetables, actually asked if we could have it again . . .

Roast cauliflower with coriander and lemon
Serves 2 as a main course, 4 as a side
1 medium or 2 smaller cauliflowers
A good glug of olive oil (probably about 4-5 tbsp)
1-2 cloves of garlic, very finely chopped
1 heaped tbsp coriander seeds, lightly crushed with 1 tsp Maldon sea salt (or 1/2 tsp fine salt)
a pinch of chilli flakes (optional)
a good squeeze of lemon
2 heaped tbsp finely chopped parsley or coriander (maybe coriander if you use chilli otherwise I prefer parsley)
20g butter
Black and white pepper

Preheat the oven to 200°C/Gas 6. Divide the cauliflower into largeish florets, saving the leaves. Put in a roasting tin with the oil and cook for 15 minutes, turning the florets over half way through. Just before you think it will be ready add the chopped garlic and crushed coriander seeds and chilli flakes if using, mix in and return to the oven for 5-7 minutes or so. Remove from the oven, stir in the parsley or coriander and season with black pepper and a good squeeze of lemon.

While the cauliflower is cooking pick over the leaves, removing the coarser ones and the tough central rib from the larger remaining ones. Simmer with a little water until the water has evaporated. Add the butter and season with salt and white pepper (or black if you don't have any white)

Arrange the leaves on a warm serving dish and spoon over the cauliflower.