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  • Woolworths TASTE

    TOP OF THE CROPS

    Mar 25, 2019 4 minutes
    PHOTOGRAPHS TOBY MURPHY PRODUCTION BRITA DU PLESSIS RECIPES PHILLIPPA CHEIFITZ FOOD ASSISTANT ANDREA MASKEW

    CUMIN-SPICED CAULIFLOWER WITH ROAST TOMATOES

    Serves 4

    EASY

    GREAT VALUE

    Preparation: 20 minutes

    Cooking: 45 minutes

    Italian whole peeled tomatoes 2 x 400 g cans
    garlic 3–4 large cloves, smashed
    olive oil 8 T
    chilli flakes a pinch
    whole small cauliflowers 4 (about 1 kg), halved if larger
    ground cumin 4 t
    sea salt and freshly ground black
    pepper, to taste
    water or vegetable stock ¾–1 cup
    coriander, to garnish

    For the coriander pesto, blend:

    coriander leaves 25 g
    olive oil 2 T
    ground cumin a good pinch
    garlic 1 clove, crushed
    sea salt to taste
    chilli flakes, to taste

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