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Roast Spiced Cauliflower and Romanesco Broccoli with Turmeric and Tomato
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Roast Spiced Cauliflower and Romanesco Broccoli with Turmeric and Tomato

The first in a series of recipes created for Ramadan.


500g Cauliflower florets

500g Romanesco broccoli florets

500g fresh chopped tomatoes

1 tbsp coconut sugar

40g fresh turmeric, finely grated

40g fresh ginger, finely grated

2 fresh limes, juiced and zested

1tsp cumin seeds

1tsp coriander seeds

1tsp cayenne pepper

1tsp nigella seeds

1sml bunch fresh coriander

3 cloves garlic, finely sliced

50ml light olive oil

100ml olive oil

150g good quality humus

100ml hot water

Sea salt and pepper

Pour the light olive oil into a sauce pan and add the sliced garlic. Bring up to the heat, making sure to only let the garlic turn to a light golden brown colour. Quickly add the chopped tomatoes and the coconut sugar along with a pinch of salt and pepper, mix well and allow to cook on a medium heat for 20 minutes.. With a pestle and mortar crush the coriander and cumin seeds, add in the fresh grated ginger and turmeric, the lime zest, juice and remaining olive oil. Mix well.

Place the cauliflower and broccoli into a mixing bowl and pour over the spice mixture, adding the cayenne pepper. Mix and rub well, making sure the marinade is reaching all of the nooks and crannies. Allow to marinate for 30 minutes.


Heat the oven to 190C. Arrange the marinated vegetables onto a roasting tray and roast for 25-30 minutes. In a food processor mix the hummus and water together on a high speed, season lightly with salt and pepper.

Arrange the roasted cauliflower and broccoli on plates, spooning over the tomato sauce and then drizzling the hummus dressing over the top. Chop the fresh coriander, stalks and all, sprinkle this over the dish and finally add the nigella seeds. Serve with Quinoa.

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