Whole-roasted spiced baby cauliflower with green beans and shallots

Cauliflower is the spiced star of the show in this easy low carb recipe from Beverley Hicks 
Beverley Hicks
Beverley Hicks27 January 2017

Roasting a whole cauliflower turns it into something more than just a plain old vegetable side dish. Here it becomes the star of the show.

Ingredients (serves 1)

2 baby cauliflowers

3 banana shallots, quartered then sliced length ways

150g fine green beans

For the spice mix:

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garlic granules

¼ teaspoon asafoetida

½ teaspoon salt

¼ teaspoon freshly ground white pepper

Method

Preheat the oven to 180C/350F/Gas 4.

Combine the spice mix ingredients together in a bowl and put to one side.

Rip any large leaves from the cauliflowers and trim the base. Pour 2 tablespoons rapeseed oil into a rimmed baking dish, roll the cauliflowers around in the oil so they are completely coated, remove to a plate. Tip the sliced shallots into the same dish and mix to with the remaining oil.

Sprinkle the spice mix over the cauliflowers, lifting them up to make sure all the surface is covered.

Place on top of the shallots with the stems facing up and roast in a preheated oven for 30 minutes then turn them over and continue roasting for another 20-25 minutes.

Meanwhile, steam the green beans for 5 minutes or until tender.

When the cauliflowers are cooked push to one side of the roasting dish and tip in the steamed beans. Mix together with the shallots and any remaining spice mix.

To serve, spoon the beans and shallots onto a warmed plate and top with the roasted cauliflowers.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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