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Roasted cauliflower with nutmeg

Diana Henry / 15 February 2016

This easy vegetable dish of cauliflower roasted with thyme and nutmeg makes a great accompaniment to almost any meal.

Roast cauliflower
Roast cauliflower with nutmeg

Cooking time

25 minutes

Serves

2

Ingredients

  • 1 head of cauliflower, broken into florets.
  • Olive oil
  • 2 sprigs of thyme
  • Nutmeg
  • Salt and pepper

Method

This recipe, I promise, will convert even the most brassica phobic.

Preheat the oven to 190c (375F, gas 5)

Put cauliflower florets in a roasting tin and drizzle with olive oil.

Season, and then toss with sprigs of thyme.

Pop into the preheated oven and roast for 20 minutes.

Add a grating of nutmeg and return to the oven for another 5 minutes.

Roasted cauliflower is good enough to eat on its own or as a vegetable side dish for a huge range of meals.

Disclaimer

Saga Magazine is supported by its audience. When you purchase through links on our site or newsletter, we may earn affiliate commission. Everything we recommend is independently chosen irrespective of affiliate agreements.

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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Diana Henry

Diana Henry is a food writer and has written for Saga Magazine and the Sunday Telegraph, and can often be heard on BBC Radio 4.