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Garlic Sesame Roast Cauliflower

If it were up to my children, the only vegetable they'd eat meal after meal would be broccoli and carrots. As much as I love those vegetables, there's much to be gained from broadening their tastebuds as well as diversifying their dietary intake.

Garlic Sesame Roast Cauliflower
Cauliflower is in abundance at the moment. A huuuuge head almost the size of a child's head costs just £1! Who says healthy food is expensive?

This beautiful cream-coloured member of the Brassica family is high in fibre, folic acid, potassium and vit C. I desperately want my family to not just eat it, but also to like it.

My husband has been scarred by childhood memories of water-logged, overcooked cauliflower, that disintegrates on contact, tastes of nothing and smells of notorious overcooked cabbage! Determined to heal that scar, I added taste (garlic), texture (toasted sesame seeds) and beauty (golden florets).

Roasting it brings out the flavour and also caramelises the edges. Farewell to the soggy pile of mush.

Garlic Sesame Seed Roast Cauliflower

1 head of cauliflower, trimmed and cut into even sized florets
olive oil
1 tsp garlic powder
1 tbsp sesame seeds
salt and pepper

1. Preheat oven to 180 degrees celsius.
2. Place florets on a baking sheet and drizzle with olive oil.
3. Mix and massage the florets by hand to ensure even coating. Spread florets out in one layer trying not to overlap.
4. Sprinkle evenly with garlic powder and sesame seeds.
5. Season with salt and pepper.
6. Roast for 30-40 minutes, turning halfway, until crispy on the edges. Keep an eye on them near the end as oven temperatures vary and cooking time is also dependent on the size of the floret pieces.
7. Serve as an accompaniment to any meat or fish dish. I will happily eat this alongside anything!