Ingredients
- 600g cauliflower, trimmed, cut into florets
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon fennel seeds
- 1/2 teaspoon ground cinnamon
- 1/2 cup toasted pine nuts
- 1/2 cup raisins
- 50g baby spinach
- lemon wedges, to serve
- Cook cauliflower in a saucepan of boiling water for 10 minutes or until just tender. Drain. Set aside.
- Heat a large frying pan over medium-high heat. Add spices. Cook, stirring, for 1 minute or until fragrant. Add cauliflower. Cook, stirring, for 5 minutes or until golden. Remove from heat. Stir in pine nuts, raisins and spinach. Season with salt and pepper. Serve with lemon wedges.
- Serve with grilled lamb or lamb tangine.
- For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
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