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After making this recipe you may be tempted to never boil cauliflower again! Serve this hot or cold, it’s even best the next day out of the fridge. This goes well with chicken and lamb dishes.

This recipe has been shared with many of our clients, it is easy to put together and the mustard seeds add a wonderful flavour. 

  • 1 whole cauliflower
  • 2 tablespoons of rice bran oil
  • 1 clove garlic, crushed
  • 1 teaspoon of turmeric
  • 2 teaspoons of whole cumin seeds
  • 1 teaspoon of black mustard seeds
  • Salt and pepper
  • Fresh coriander leaves

Place the cumin seeds into a small fry pan and place on the stove top to brown. Remove from the pan.

Place the black mustard seeds into the small fry pan and heat on the stove till they “pop”.

This is called “dry frying”.

Cut the cauliflower in to florets and place in a large bowl

Add all the other ingredients and toss well.

Tip onto an oven tray and roast for 25 minutes till golden brown.

Serve with fresh coriander leaves


The cauliflower can be made early in the day and re heated. It is also delicious served at room temperature.

Try adding sliced chillies to the cauliflower before roasting and serve with minted yoghurt.