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    Roast cauliflower with almonds

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    Roast cauliflower with almonds

    This is a simple variation for cooking at home, delicious drizzled with soured cream (or, for those avoiding dairy, just as good without).

    • Preparation time: 20 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 15 minutes

    Serves: 6-8


    2 dried ancho chillies
    2 plum tomatoes
    3 garlic cloves, unpeeled
    60ml cider vinegar
    1 tsp ground allspice
    1½ tsp cumin seeds
    1½ tsp dried oregano
    1½ tbsp light brown soft sugar
    1½ tsp salt
    100ml olive oil
    2 large cauliflowers, leaves discarded, broken into large florets

    1 lime, cut into wedges
    ½ x 28g pack coriander, roughly chopped
    2 tbsp flaked almonds, toasted
    soured cream, to drizzle (optional)


    1. Preheat the oven to 220˚C, gas mark 7. Remove the stalks and seeds from the ancho chillies and open them up like books. Warm a dry frying pan over a medium-high heat and, when hot, heat the chilli pieces for about 30-40 seconds, turning to heat them on both sides. Be careful not to burn them (they are ready when you can smell the oils from the chillies and the skin starts to soften). Put in a small pan, cover with boiling water and boil for 10 minutes until completely soft.

    2. Meanwhile, put the tomatoes and garlic into the same frying pan and dry-fry over a high heat, turning over every few minutes. The garlic is ready when the skin is blackened and the cloves soft inside (about 7 minutes). Remove from the pan and set aside. The tomatoes will be ready when they are blackened all over (about 10-15 minutes). Peel the garlic and put in a blender with the tomatoes, chillies and 50ml of their soaking water; blend for 1-2 minutes. Add the vinegar, spices, oregano, sugar, salt and oil, then purée until smooth. Transfer to a large mixing bowl and season with lots of pepper.

    3. Tip in the cauliflower and use your hands to mix everything, so all the pieces are coated in the marinade. Line 1 large or 2 small baking trays with baking parchment, then spread out the cauliflower on top. Roast for 30-35 minutes, until tender and charred at the edges. To serve, squeeze over fresh lime, scatter with the coriander and almonds, and drizzle over the soured cream, if using. This is delicious served in tacos, too. 

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    This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue


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