Spice-Roasted Cauliflower with Nut Butter Cream, Almonds & Herbs
If you know anyone who is sitting on the fence about cauliflower, this is the dish from The Beauty Chef Gut Guide that may convert them. The spices bring a Middle Eastern flair, and the nut butter cream gives it a lovely rich texture, but they also each bring a host of anti-inflammatory, antispasmodic and digestion-boosting properties.
- 600 g (1 lb 5 oz) cauliflower, cut into florets
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon caraway seeds
- 60 ml (2 fl oz/1⁄4 cup) ghee or extra-virgin olive oil
- 60 ml (2 fl oz/1⁄4 cup) ghee or extra-virgin olive oil 80 g (23/4 oz/1⁄2 cup) activated almonds, coarsely chopped
- 1 large handful flat-leaf (Italian) parsley leaves, coarsely chopped
- 1 large handful mint, coarsely chopped
- 45 g (11⁄2 oz/1⁄3 cup) pomegranate seeds (optional)
- Nut Butter Cream:
- 100 ml (31⁄2 fl oz) coconut cream
- 80 g (23/4 oz/1⁄3 cup) almond butter
- 80 ml (21⁄2 fl oz/1⁄3 cup) freshly squeezed lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon sea salt
- Preheat the oven to 220°C (430°F/Gas Mark 7) and arrange the cauliflower florets across two large baking trays.
- In a small frying pan, lightly toast the coriander, cumin and caraway seeds over a low heat for 30 seconds, or until fragrant. Coarsely grind the spices using a mortar and pestle or spice grinder, then return to the pan. Add the ghee and heat until melted, then drizzle the mix over the cauliflower. Bake for 30 minutes, or until the florets are tender and the tips are golden.
- Meanwhile, prepare the nut butter cream by blending all ingredients in a small food processor until smooth.
- To serve, drizzle the roasted cauliflower with some nut butter cream and scatter with almonds, parsley, mint and pomegranate, if desired.