Borough Market's Ted's Veg has created this Middle-Eastern inspired cauliflower dish that is sure to spice up your Sunday roast and give your tasters something different. Using fragrant cauliflower with Colman's English Mustard, combined with crunchy toasted almonds, it is a hearty and satisfying side that will be a real crowd pleaser.
Preparation time: 20 minutes
Cooking time: 35 minutes
3 tbsps olive oil
1 tbsp Colman's English Mustard
2-3 cloves of garlic, crushed
1 tbsp Za'atar
1 whole head of cauliflower, separated into florets
100g almonds, roughly chopped
Handful of pomegranate seeds to serve (optional)
Sea salt flakes and freshly ground black pepper1.Preheat oven to 180°C or Gas Mark 4. Mix together olive oil, Colman's English Mustard, garlic and Za'atar in a bowl to make a paste.
2.In a medium sized casserole dish toss the florets in a roasting dish with the olive oil spice mix and arrange in one even layer.3.Bake for 20 minutes, add almonds and bake for a further 15 minutes or until ingredients are golden and cauliflower is just tender.
4.Serve, sprinkled with pomegranate seeds. Season to taste.
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