Cumin-roasted cauliflower with prawns
|11/2||head cauliflower, broken into small florets|
|2 tsp||cumin — seeds|
|1 tsp||coriander — seeds|
|1/2 tsp||dried chilli flakes|
|2 Tbs||coconut oil — melted|
|himalayan salt and black pepper|
|2||garlic — cloves, chopped|
|1||fresh chillies — finely chopped|
|400 g||prawns — heads removed|
|1/2 cup||mayonnaise — homemade|
|1/2 cup||LANCEWOOD® Buttermilk|
|limes — juice only|
|5 g||fresh coriander — chopped|
|radishes — to garnish|
Preheat the oven to 200ºC. Place the florets on a roasting tray, sprinkle with spices, drizzle with coconut oil and season to taste. Roast until crispy and golden brown, about 30 minutes, then remove from the oven and allow to cool slightly.
For the prawns: heat the ghee, garlic and chilli in a pan, toss in the prawns and sauté until pink and cooked through – season well.
For the dressing: Whisk together all the ingredients, then season.
To serve: Place the roasted cauliflower on a platter, top with the prawn mixture and serve warm, drizzled with dressing, with baby radishes on the side.
Extract from The Lose it! Magazine Cookbook. Compiled and written by The Lose it! Magazine team. Published by Jonathan Ball Publishers.