Roasted Cauliflower with Garlic Yogurt
Indian spices turn an ordinary vegetable into something satisfying and attractive. Dress this dish up by resting it on a bed of greens, surrounded by tomato wedges and topped with toasted nuts. You've got everything you need for a balanced, delicious meal. Found originally in a recipe in The Guardian by Indian-American foodie Nik Sharma, this version doubles the spices for full coverage.
Cauliflower Puttanesca is another delicious vegetarian dinner. Try Crispy Chickpeas with Lemon/Garlic Yogurt or Roasted Mushrooms with Braised Lentils.
Time: 30 min
Serves: 4
Ingredients
500g cauliflower,(about 1/2 medium cauliflower) trimmed and broken into bite-sized florets
2-3 bay leaves or 12 curry leaves
8 tbsp (60ml) or more olive oil
1 tbsp poppy seeds (optional)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons paprika
1 teaspoon chilli powder
1 teaspoon or more salt
6 - 8 mint leaves, chopped or torn or to taste
Ingredients for the Garlic Yogurt
2-3 cloves of garlic, finely minced
240g unsweetened plain Greek yoghurt, chilled
3 -4 tablespoons lemon or lime juice
Salt, to taste
Method
Heat the oven to 425 degrees (220C (200C).
Break up the cauliflower and bay leaves or curry leaves and put on a rimmed baking sheet.
In a medium bowl, mix half the oil, the poppy seeds (if using), cumin, coriander, turmeric, paprika and chilli powder, and salt.
Pour the spice mixture over the cauliflower and toss to coat. Spread out the cauliflower on the baking tray, then roast for about 30 minutes, tossing the cauliflower occasionally, until the florets are golden brown and crisp.
While the cauliflower is cooking, prepare the yogurt. Mince the garlic cloves and combine in a bowl with the yogurt and lemon juice. Season with salt to taste, then chill in the fridge.
To serve, spread the yogurt out on a serving plate or in a bowl. Top with the roast cauliflower and any pan scrapings, drizzle the remaining oil on top, garnish with the mint and serve. If desired, put the yogurt on a bed of greens, rim the cauliflower with tomato wedges and top with toasted nuts.
Indian spices turn an ordinary vegetable into something satisfying and attractive. Dress this dish up by resting it on a bed of greens, surrounded by tomato wedges and topped with toasted nuts. You've got everything you need for a balanced, delicious meal. Found originally in a recipe in The Guardian by Indian-American foodie Nik Sharma, this version doubles the spices for full coverage.
Cauliflower Puttanesca is another delicious vegetarian dinner. Try Crispy Chickpeas with Lemon/Garlic Yogurt or Roasted Mushrooms with Braised Lentils.
Time: 30 min
Serves: 4
Ingredients
500g cauliflower,(about 1/2 medium cauliflower) trimmed and broken into bite-sized florets
2-3 bay leaves or 12 curry leaves
8 tbsp (60ml) or more olive oil
1 tbsp poppy seeds (optional)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons paprika
1 teaspoon chilli powder
1 teaspoon or more salt
6 - 8 mint leaves, chopped or torn or to taste
Ingredients for the Garlic Yogurt
2-3 cloves of garlic, finely minced
240g unsweetened plain Greek yoghurt, chilled
3 -4 tablespoons lemon or lime juice
Salt, to taste
Method
Heat the oven to 425 degrees (220C (200C).
Break up the cauliflower and bay leaves or curry leaves and put on a rimmed baking sheet.
In a medium bowl, mix half the oil, the poppy seeds (if using), cumin, coriander, turmeric, paprika and chilli powder, and salt.
Pour the spice mixture over the cauliflower and toss to coat. Spread out the cauliflower on the baking tray, then roast for about 30 minutes, tossing the cauliflower occasionally, until the florets are golden brown and crisp.
While the cauliflower is cooking, prepare the yogurt. Mince the garlic cloves and combine in a bowl with the yogurt and lemon juice. Season with salt to taste, then chill in the fridge.
To serve, spread the yogurt out on a serving plate or in a bowl. Top with the roast cauliflower and any pan scrapings, drizzle the remaining oil on top, garnish with the mint and serve. If desired, put the yogurt on a bed of greens, rim the cauliflower with tomato wedges and top with toasted nuts.