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Prep Time
15 Minutes
Cooking Time
20 Minutes
Serves
6-8 People
Ingredients
- 2 heads cauliflower – cut into florets
- Glug of olive oil
- teaspoon dried chilli flakes
- Tablespoon of cumin seeds and mustard seeds – crushed
- Mix of seeds – pumpkin, sunflower, sesame
- Juice of 2 limes
- 4 scallions
- Sliced Bunch of coriander – chopped
- Plenty of salt and pepper to taste
Method
Preheat oven to 200° C. Put tray into oven with olive oil. Blanch the cauliflower in boiling water for 1 minute. Drain and let dry. Toss the Cauliflower in the hot oil, add the dried chilli seeds and crushed spices and sprinkle with salt and pepper. Remove from oven after about 20 minutes. Cauliflower should be turning gold and crisping at edges. Add the lime juice, scallions and coriander and season generously. Best served immediately…..but also great from the fridge.
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The Kitchen @ Gorey's space is a showcase for some great local food. The well constructed menu, which suits all tastes features a bevy of local producers from Fish Merchants to a soft fruit farmer and cheese maker.