Indian-spiced roasted cauliflower

Ingredients 

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 3/4 tsp sea salt flakes
• Pinch of turmeric
• 2 tbsp extra virgin olive oil, plus extra, to drizzle (optional)
• 1 (about 600g) cauliflower, trimmed, cut into florets
• Raita or yoghurt, to serve
• Fresh mint leaves, to serve

Method

1. Preheat oven to 180C/160C fan forced. Combine the cumin, coriander, salt and turmeric in a mortar. Pound with a pestle until coarsely combined.
2. Place the cauliflower in a single layer on a baking tray. Sprinkle with the spice mixture and drizzle with oil. Cook, shaking the pan occasionally, for 30 minutes or until golden and tender.
3. Drizzle the raita or yoghurt with extra oil. Sprinkle cauliflower with mint leaves and serve with raita or yoghurt.