Oven roasted, spiced cauliflower with currants and almonds.
This recipe was created after tasting this sensational combination of flavours at my favourite local restaurant - Scorched, in Torquay. For this dish I had to use a bought cauliflower, as bush rat have devoured our broccoli and cauliflower seedings!
- 1 cauliflower
- 3tbls olive oil
- 1 tbls Ras el Hanout **
- 1/4 cup currants
- 1/4 cup chopped almonds
Chop the cauliflower into small florets and steam until just cooked.
Put the olive oil in a ovenproof dish and place in a preheated oven at 180 deg C for about 5 minutes. Add the ras el hanout spice and stir into the oil, place back into the oven for a further two minutes. Remove dish from the oven and now add the rest of the ingredients ( cauliflower, currants and almonds) . Make sure the cauliflower is will coated in the spiced oil and currants and almonds. Bake for another 5 minutes and serve. Perfect accompaniment with a butterfly roast lamb.
** Ras el Hanout is a Morrocan spice using top shelf spice ingredients. I use the Ras el Hanout mix from a spice shop called "Screaming Seeds, Torquay". It is difficult to find this spice at your standard supermarkets but it can be bought online.
