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Roast cauliflower with lime and shallot dressing
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1 large cauliflower, separated into small florets
3 tbsp mild olive oil
1½ tsp smoked paprika
1½ tsp cumin seeds
2 unwaxed limes
2 echalion shallots, finely sliced
2 garlic cloves, crushed
2 tsp honey
2 tbsp extra virgin olive oil
2 tbsp finely chopped flat leaf parsley, plus extra leaves to serve
1. Preheat the oven to 220˚C, gas mark 7. Spread the cauliflower florets out in a large roasting tin and drizzle with 2 tbsp olive oil, scatter with the paprika and cumin seeds, then season. Toss to combine, then roast for 20-25 minutes, stirring halfway, until golden and tender.
2. Meanwhile, use a fine grater to zest the limes into a bowl. Cut what remains of the zest and pith away from the lime flesh and discard. Slice between the membranes to remove the lime segments, then cut into small pieces and add to the lime zest; set aside. Put the remaining 1 tbsp olive oil in a frying pan over a low heat. Add the shallots with a pinch of salt and cook gently, stirring often, for 7 minutes until soft and beginning to colour. Add the garlic and cook for 1 minute then remove from the heat. Stir in the lime flesh and zest, honey, extra virgin olive oil and parsley to make a thick dressing; season.
3. Spoon the dressing over the hot cauliflower, scatter over the extra parsley leaves and serve as an accompaniment to roast chicken, or as a main course with cous cous, butter bean mash or roast sweet potatoes.
This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2019.