Spiced roast cauliflower

Cauliflower became a whole new vegetable once I discovered roasting it a few years ago. It takes on a completely different taste - none of the farty flavour you might remember from soggy school dinners - especially as you can add different spice combinations. This time I went for spices that work best with Indian style dishes, but if you leave out the turmeric and switch for dried chilli or cayenne then the cauliflower is lovely with Middle Eastern and Mexican food.

Ingredients

• 1 whole cauliflower, chopped into small florets

• 2 tbsp olive oil

• 1 tsp cumin

• 1 tsp coriander

• ½ tsp turmeric

• 1 tsp sea salt

• Juice of ½ lemon

• A few spoons of natural yoghurt

Method

• Pre-heat the oven to 180ºc.

• Tip the cauliflower on to a large tray and gather it up at one end.

• Mix the oil, spices and salt in a small bowl and drizzle over the cauliflower, mixing well. Now spread out the florets evenly with small gaps in between them.

• Place in the oven for 15 minutes and then check and turn. One side should be browned before you turn. Put back in the oven for 8 minutes.

• Serve with a squeeze of lemon and natural yoghurt. Vegan coconut yoghurt works really well too.