The cauliflower is back… and this time it’s had a roasting.

This is a Hemsely Hemsley recipe, that we paired with mung dahl from the same book ‘The Art of Eating Well’. It was really filling but I think I would have preferred it as a side, as suggested…


I really enjoyed how concentrated the flavoured ghee was, it’s just a shame that it remains only on the surface of the cauliflower, leaving the centre plain. It would be far better to chop up the cauliflower and spread in a baking tray, then coat in the herby, spiced ghee mixture. I know this defeats the object of the whole roasted cauliflower but at the end of the day it’s the taste that matters!


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