INGREDIENTS

1 small cauliflower cut into florets
2 tbsp olive oil (to cook)
1tsp cumin seeds
1tsp fennel seeds
0.5tsp black pepper
6 fresh (unpitted) dates thinly sliced
2 shallots thinly sliced
zest and juice of 1 lemon

Optional: Extra virgin olive oil to drizzle

METHOD

1. Dry fry the cumin and fennel seeds for a few minutes
2. Place the cauliflower in a roasting pan, sprinkle over the dry-fried seeds and pepper
3. Drizzle over the olive oil.
4. Roast (at 180C /160C fan) for 35 minutes or until the cauliflower is golden but not burnt
5 Add the dates, shallots and lemon and continue to roast at (150C/130C fan)f or 10 minutes.