Double Cooked Cauliflower

Calling all cauliflower lovers as you will absolutely adore this double cooked cauliflower. It’s cooked with loads of spices creating an explosion of flavours in your mouth. Cauliflower is a great ani-inflammatory and provides high levels of vitamins and minerals which is another amazing reason to try this recipe. I love it as a starter dipped in some cheeky vegan mayo but it’s also perfect as a side dish. It’s also very delicious when cold, making a great addition to salads. 


  • 350-400g Cauliflower
  • 1 Orange, zest and juice
  • Hand full of walnuts (40-50g)
  • 3tbsp Olive oil
  • 1tsp Cumin seeds
  • 1tsp Mustard seeds
  • 1tsp Ground cumin
  • 1tsp Ground coriander
  • Salt and pepper to taste
  • sprinkle of chillies


  1. Prepare the cauliflower by removing the harder stem, washing and cutting into bite sizes.
  2. To a frying pan add all the ingredients except for the orange juice and zest plus a few tablespoons of water, this will help to dissolve the spices and create a paste so it will better coat to the cauliflower. Cook the cauliflower at high temperature but with a lid on for the first few minutes, keep shaking the pan or stirring often so all the cauliflower heads get coated with the spices and roast evenly.
  3. Roughly chop the nuts into smaller sizes and add to the pan. Zest the orange to the pan and after juice it and keep stir-frying (no lid) for a few more minutes till the cauliflower starts to gain a golden colour.
  4. Put on a oven tray and cook for around 10-15 minutes at 180C to perfectly roast and intensify all the flavours.

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