Vegan Asian Spiced Cauliflower

– inspired by Gok Wan

Take a whole cauliflower, cut away the main leaves but leave a few for decoration, trim the base flat so that it will stand in a dish without wobbling. Boil, upside down for 10 minutes.

While boiling, heat some oil in a pan (use FAR more than you might think as you are going to pour this over the cauliflower), heat and add spices, we used:

• 1 tsp cumin
• 2 tsp paprika
• 1/2 tsp fenugreek
• 1/2 tsp mild chilli powder
• 1 tsp garam masala

However, you can use any spices you like, why not experiment!

Fry the spices for 30 seconds until fragrant.

Place the cauliflower in roasting tray lined with grease proof paper. Stab some holes with a scewer so that the oil can get to the core of the cauliflower.

Pour over the spice infused oil and roast at 180c for 30 mins, basting a couple of times.

We served with couscous cooked with smoked tofu and black beans.