Roasted Cauliflower with Cumin and Lemon

Serves 4 as a side or 2 with rice for vegetarians 

redients

1 cauliflower split into even sized smallish florets

grated zest and juice of two lemons

100g butter

2tsp ground cumin

bunch of flat leafed parsley roughly chopped

Equipment

Tripod

Griddle pan

Paella or kotlich pan 

First light your fire and when the wood is burning well, hang up the griddle pan. When its warmed up for a minute of two toss on the cauliflower florets. Keep the florets moving so in 10-15 minutes they are lightly browned all over. 

Remove the griddle from the tripod and hang the paella or kotlich pan. Add the butter to the pan and allow to gently melt then add the lemon juice, zest and ground cumin. Do not let the butter burn and raise the pan up if it looks like its going to. Add in the griddled cauliflower and toss in the flavoured butter then sprinkle on the chopped parsley. Serve. 

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