This is delicious and where steaming these sulphur containing veggies can emphasis their bitterness, some spices and roasting makes this a nutty, sweet and desirable addition to your supper.
1 Small cauliflower
1sp (or to taste) Turmeric powder
Chilli flakes (optional)
Coconut flakes (optional)
Heat your oven first to 180⁰C.
Grate your cauliflower either with a food processor or by hand (it doesn’t take as long as you would expect!).
Spread the grated cauliflower thinly on a baking sheet.
Put your thumb over the top of the bottle so it sprinkles rather than pours and sprinkle over oil, then salt and turmeric and chilli flakes (if using).
Pop in the oven for approximately 8 mins. You will be able to tell once it’s nearly there as they’ll be a nutty aroma. Let it go a little bit darker than you would expect - it will taste sweeter and nuttier.
Serve with curries or tofu or anywhere you would you would usually use rice. Before serving, you could sprinkle some coconut flakes over the top.