Lebanese Cauliflower

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I love the deep-fried cauliflower often seen as part of a Lebanese mezze, but it can be a touch oily. So I usually roast my Lebanese cauliflower in the oven instead. Roasting gives the same great caramelised flavour with less mess and fewer calories! Leftover Lebanese cauliflower keeps for days in the fridge and is just as delicious the second time around.

Serves 4 as part of a mezze

Ingredients

1 small cauliflower
Extra virgin olive oil, for tossing
Salt flakes, to taste
Lebanese 7 Spice (baharat), to taste (optional)

Method

Preheat oven to 180°C.
Break cauliflower into florets, discarding any outer leaves and thick stems.
Place in a baking dish in a single layer.
Toss with a generous drizzle of oil, a sprinkle of salt and a pinch of 7 spice if you like.
Bake for 30 minutes or so, turning occasionally, until tender and golden.
Increase oven to highest temperature and cook for a further 10 minutes or so until dark golden brown (using the overhead grill for a couple of minutes if necessary).
Serve Lebanese cauliflower warm or at room temperature.