1 Medium head cauliflower, cut into 2-3cm florets
Pinch of Mekhala Himalayan Pink Salt
1 Tbsp olive oil
2 Tbsp Mekhala Organic Asian Citrus Seasoning
1 Tsp dried chilli flakes (optional)
1 Handful blanched almonds, smashed
1 Handful dried cranberries (optional)
1. Preheat oven to 200°C.
2. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry.
3. Toss cauliflower in Mekhala Organic Asian Citrus Seasoning, Mekhala Himalayan Pink Salt, olive oil, and chilli flakes.
4. Roast in oven for 45 minutes. Remove from oven, stir almond pieces through and mix well. Return to oven and cook for another 15minutes, until golden brown.
5. Toss dried cranberries through and serve.