- 1/2 cup (125ml) ghee
- 1 tsp ground turmeric
- 1/3 cup (50g) panch phoran*
- 1 tbsp salt
- 1 cauliflower, trimmed, cut into 4cm florets with stems attached
- 1 long green chilli, thinly sliced
- 1 small bunch coriander, leaves picked
- Juice of 1 lemon
- Preheat oven to 200C.
- Heat the ghee in a small frypan over medium heat. Add the turmeric and panch phoran, then fry for 1 minute or until a few seeds crackle ever so slightly. Do not allow the panch phoran to get too hot as the fenugreek in the spice mix will become very bitter. Add 1 tbsp salt to the pan and stir to combine. Transfer the spice mixture into a large bowl.
- Add the cauliflower to the bowl and toss to coat in the spice mixture, adding a little more ghee if the cauliflower is not properly coated and pressing the seeds onto the florets. Transfer the cauliflower to a roasting pan.
- Roast the cauliflower for 25 minutes or until tender - a few burnt tips are nothing to worry about.
- When you are ready to serve, toss the roast cauliflower with the chilli, coriander and lemon juice.
*Don't bother buying it; you can make it yourself with equal parts fenugreek, mustard, cumin, fennel and nigella seeds. Cut down on the fenugreek if you're overly concerned about the bitterness at the tempering stage.