Cumin Roasted Cauliflower with Herby Raisin Chutney
Ingredients
1 head of cauliflower
Cumin
Olive oil
Raisins
Apple cider vinegar
Parsley
Cilantro
You can replace cilantro with dill, mint, basil, or chives
Chili
I used pickled Fresno chili, but you could use also use fresh chili or dried chili flakes
~1-2 servings
Method
Cauliflower:
Heat oven to 400
Cut up cauliflower into one or two steak or into florets
Toss with olive oil, salt, and generous amount of cumin so that both sides or all florets are at least lightly coated
Roast cauliflower:
Steaks and florets should take about ~15 min each side, depending on your oven
Flip halfway through and keep an eye on them. They should be golden brown on each side
Chutney:
Chop parsley and cilantro - I like a rough chop for this to make it chunky, but you could also finely chop your herbs
Rehydrate raisins by pouring hot apple cider vinegar over them and letting them soak for a little while
If using fresh chili, chop finely
Note: the seeds add most of the heat in chilis so if you don’t like a lot of spice, I’d recommend deseeding first and then chopping up the flesh
Add herbs, raisins, and chili to a bowl and pour a couple of glugs of olive oil in and healthy pinch of salt
