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One of my current food obsessions: Cauliflower

The last thing you'd think of when looking at the picture for this post is cauliflower right? Well surprise surprise that's exactly what it is. I think Cauliflower is quite an underrated vegetable, one we might associate with dull school dinners or as a lazy boiled side. But if you know what to do with it, Cauliflower can be incredible. 

The picture for this post is buffalo cauliflower made by Wingman's chicken. It soaked up all the flavor of the buffalo and blue cheese sauce and was a lighter, less greasy alternative to chicken. This kick started my obsession and I've been craving this particular dish ever since. 

I've decided to write an easy recipe for this post, one that I use regularly that I think will convert those who aren't sure: Whole roasted cauliflower. 

Ingredients:
- one cauliiflower
- tbsp salt
-  1 and a half tsp cumin
- 1 and a half tsp paprika
- 1 and a half tsp tumeric
- 1 ceyenne pepper
- a good glug of olive oil
- 1 and a half tsp garlic powder
- flaked almonds (optional)
- yoghurt (optional)

Method:
- preheat your oven to 180. 
- Cut away the leaves and the stem of the cauliflower
- rub salt (quite a lot) all over it, including the inside where you cut away the stump. 
- place on a baking tray and pour over oil
- Rub all other spices over it. 
- Cover in tin foil and bake for up to an hour and a half or until tender.
- If you want to use the yoghurt then mix the spices into it and pour that over after you've salted it. 
- If you're using the almonds then garnish at the end. 

That'a all there is to it! This is a really flavorsome and impressive dish as people don't often see cauliflower in its full form or with such flavor. Due to the slow bake it has lots of time to take in all those lovely spices and you end up with a really tender yet subtle mix of spice and heat. I like to serve this dish with things like sweet potato fries, aubergine salad or spiced lamb, but really you can serve it with whatever you like. 

Give this dish a try or suss out Wingmans and hopefully you can become a cauliflower convert too.



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