Spiced roasted cauliflower

What can I say? I’ve joined the cauli fan club. All the same a little after the right time as it appears the foodista avant garde have abandoned the poor white head and rushed towards – God and major trendsetters know – perhaps endive, maybe kohlrabi.

But I have to make a point: you won’t catch me dead making cauli rice. It’s either me or a spiralizer in the house. ‘Green’ and ‘juice’ don’t appear in the same sentence, at least not when I talk about food. Gluten, dairy and meat are my best friends.

And I’ve always liked cauliflower. I used to cook it whole, just boil the head vigorously for a few minutes, drain and drizzle with brown butter. It is a bit smelly (before the brown butter comes onto the scene) but completely inoffensive. Possibly not the king of veg but a nice quiet fella.

But what do you know; the nutribullet lot for once came up with the goods. Roasted cauliflower is very, VERY tasty. Go freehand on it: butter, parsley and parmesan are as good as gochujang, ginger and sesame oil. I’ve fused a little: togarashi is my obsession du jour (or de l’année) but I will always use parmesan if I can. And I’ll enjoy this dish regardless of the clean eaters of the world.