• 1 large cauliflower, trimmed
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp crushed chillies
  • ½ tsp sea salt
  • 2 tbsp light olive oil


  1. Preheat the oven to 220°C (fan 200°C)
  2. Cut the cauliflower into equal, bite-sized florets
  3. Combine the oil, salt and spices in a large bowl. Add the cauliflower and toss to evenly coat in the mixture and tip into a large roasting tray
  4. Roast for 25-30 mins until lightly charred and crisp
  5. They are best eaten hot or reheated, with your choice of dip (e.g. Greek yoghurt with added herbs and spices or a cool salsa)