Roast cauliflower popcorn
Florets of cauliflower are marinated in spices and then roasted until the edges start to char and caramelise. This is a great healthy snack or zingy vegetarian side dish.
Ingredients
- 1 tbsp lime pickle
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- ½–1 tsp dried chilli flakes
- 2 tbsp olive oil
- 1 cauliflower (about 800g–1kg/1lb 12oz–2lb 4oz), cut into small florets
- salt
- 1 lime, cut into wedges, to serve
- handful fresh coriander, finely chopped, to serve
- 2 tbsp live plain yoghurt (or plant-based yoghurt), to serve
- 2 tbsp pomegranate seeds, to serve
Method
Preheat the oven to 240C/220C Fan/Gas 9 and line a large baking tray with baking paper.
Mix the lime pickle, cumin seeds, turmeric, chilli flakes and oil to form a marinade. Pour this marinade over the cauliflower in a bowl and toss well to combine.
Scatter the cauliflower over the baking tray and season with salt to taste – you may not need much salt depending on how salty the pickle is.
Transfer the cauliflower to the oven and bake for 20–25 minutes until the cauliflower is charred and golden. (Alternatively, air fry at 200C for 15 minutes.)
Serve the cauliflower popcorn with lime wedges, coriander, yoghurt and pomegranate seeds scattered over the top.
