If you’re looking for cauliflower recipes to use the new superfood for nutrition and health benefits, this spicy number works as well for either a side dish or main meal.
Preheat oven to 200°C. Cut stalk, and most of coarse outer leaves, from cauliflower. Cut shallow cross in base of stalk with tip of knife.
Crush coriander seeds, cumin seeds, garlic and salt in a mortar and pestle. Add oil and stir to combine. Place cauliflower in a small roasting dish. Drizzle and rub oil mixture all over cauliflower.
Add water to roasting dish. Cover dish completely with foil and roast for 1 hour. Uncover and roast for a further 25 minutes or until browned and stalk is tender when pierced with a small knife.
Sprinkle parmesan over the top of the cauliflower and return to oven for 10 minutes or until melted.
Meanwhile, to make dressing, whisk all ingredients in a small jug.
Remove cauliflower from oven and transfer to serving dish. Pour dressing over and sprinkle with parsley to serve.
Tip: Cauliflower can be roasted up to 4 hours ahead and reheated in oven. Drizzle over dressing just before serving.