by in Recipes October 9, 2017

For the last few weeks I have been getting a delivery of organic vegetables and fruit from and the quality of the produce is fantastic. They do a weekly box scheme, but I don’t do this, I go through what they have available and “do a shop” of exactly what I want.

With the cauliflower and romanesco I got this week I roasted them in a spicy oil which was delicious. I first blanched the vegetables and let them cool (this stops them being soggy), before covering them in a spicy oil which consisted of cumin seeds, salt (which I ground in a morter and pestle) together with tumeric and olive oil. I then put them in a moderate oven for 1/2 hour and then drizzled lemon juice over them before serving. I served this with a roast chicken and a chickpea, cucumber, radish and pomegranate salad.