Cinnamon Cauliflower

This roasted cinnamon cauliflower offers a sophisticated twist on a classic vegan side dish. While cinnamon is often associated with sweet bakes, its earthy warmth pairs beautifully with the charred, nutty notes of roasted brassicas. Combined with a hint of smoky paprika and a touch of cayenne heat, this recipe transforms a simple head of cauliflower into a vibrant, flavourful accompaniment that works well alongside various plant-based mains.

Ideal for those seeking a healthy, low-carbohydrate addition to their Sunday roast or a middle-eastern inspired feast, this dish is incredibly simple to prepare. The sesame oil adds a delicate toasted depth, while the high roasting temperature ensures the florets develop those desirable crispy edges. Serve it hot from the oven, perhaps scattered with fresh coriander or a drizzle of tahini dressing for extra richness.