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Roasted Karnabahar (cauliflower)

30 Aug 2017

 

Inspired by a delicious dish from Tabure (Turkish restaurant in Berkhamsted, UK), this can be served as a canapé or as part of a meze, perhaps with some hummus and pitta and maybe some fried halloumi.

 

I wasn't too sure what spices were in the restaurant version, but I have used dried cumin and dried coriander with a pinch of dried chilli.  I think this works.

 

It's a quick and easy recipe, without too many ingredients and it's really tasty.  Give it a go.

 

 

Ingredients (serves 4)

 

12 Cauliflower florets (bite sized)

1/4 tsp dried cumin

1/4 tsp dried coriander

1/4 tsp dried chilli flakes

Salt

2 tbsp olive oil

2 tbs raisins

2 tbsp pine nuts

 

 

Method

 

Warm the spices gently in the olive oil and add the cauliflower, making sure all the pieces are  covered.  Leave for about 30 minutes.

 

Soak the raisins in a little boiling water for 10 minutes.  Drain.

 

When ready to cook, heat the oven to 190°C and put the cauliflower on a sided baking sheet, drizzling any excess oil over.

 

Cook for 10 minutes.  

 

Turn the cauliflower over and sprinkle over the raisins and pine nuts.   Cook for 5 minutes longer.

 

Serve warm with sticks to spear the pieces or with napkins for sticky fingers.

 

 

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