Cauliflower

Today's the day ........................ to concentrate the flavour

Cauliflowers are maybe not the kind of vegetable that you can get excited about - even if they are as pristinely beautiful as this one grown by my brother Ron.

Here's a recipe in which it is cooked in a different way - no water, just in the heat of the oven - just the thing to concentrate the flavour wonderfully.

Oven-roasted Cauliflower with Garlic and Coriander
1 cauliflower
2 tablespoons olive oil
1 heaped teaspoon whole coriander seeds, coarsely crushed
2 garlic cloves, peeled
salt and freshly milled black pepper

Pre-heat the oven to gas mark 6, 400°F (200°C)

Trim cauliflower into florets and put in a mixing bowl. Crush the cloves of garlic together with a level teaspoon of salt in a pestle and mortar until you have a paste. Whisk the oil into this, then pour the whole mixture over the cauliflower.

Use your hands to toss and mix everything together to get a nice coating of oil and coriander, then arrange the florets on a large, solid roasting tray. Bake for 25 - 30 minutes or until tender when tested with skewer.

Serve straight away .............