For a long time I will admit to being a magpie for tearing recipes from magazines, in fact some of my favourite recipes have been discovered this way, and this particular one makes no exception. I have ring-binders stuffed to bursting with them, though organised quite neatly in sections and a running list on my pc… yeah I probably should get out more…!! Even with the internet nowadays and a wealth of bookmarked recipes I am still very fond of the old tear out’s! I suppose its the same reason I have a few cookery books, there is magic to be found within them.
This recipe was everything it promised and more. I recently finally after two attempts received my new myWaitrose card (post here is a nightmare as our lease address differs from royal mail!), and in turn you get their free Kitchen magazine when in store.. of course I had to pick it up and quickly discovered I wanted to make most of the recipes in it but as I was planning a curry night with a girlfriend and after some deliberating over this recipe or the Cauliflower and cashew biryani in last months Sainsbury’s mag, it was a close call though this won! The other one remains on the to make list for next time!
As part of our little feast we had my Aubergine Bhajis, a variation of my Spinach and coconut Dal, pilau rice, chapattis and my favourite carrot and sultana salad too! The most joyous parts is that it created plenty of snacks in the fridge with all the lovely leftovers for a few days!

Serves 2 as a main / 4- 6 as a side dish

1 x 800g cauliflower (roughly a medium to a large size)
3 tbsp vegetable oil
2 crushed garlic cloves
1 sliced small red onion
1 tbsp curry powder (I used madras)
1/2 tsp turmeric
1/2 tsp cumin seeds
1/2 tsp salt (at the most!)
1/4 lemon, juice (I used squirty lemon!)
100ml greek Yoghurt (mine was Turkish)
small handful coriander leaves, roughly chopped

1) Pre-heat oven to 180o / gas 4. Slice up the cauliflower inner core and the florets into 3cm pieces.

2) Place the cauliflower, all the spices, garlic, salt, oil and onion in a bowl. Tip into a roasting tray and cook for 25 minutes (unless your oven is as useless as mine – apx 45 mins!) until the onion has softened and the cauliflower is starting to brown slightly.

3) Remove from the oven and squeeze (squirt!) over the lemon juice and dollop the yoghurt. Scatter over the coriander.

This will keep a few days in the fridge and is also rather delightful smooshed into a leftover chapatti and eaten when alone. Hot or cold its soooo tasty, I hope you enjoy it as much as we did! The fragrant spicing with the cooling yoghurt is quite divine for a humble cauliflower! Though it was a rather pretty cauliflower as cauli’s go, a real creamy big beast from the farm shop!

Being honest with you I have my dear friend C to thank really as she did pretty much all the dish, whilst I cooked the dal and other things and just handed over the relevant spices! C had never eaten roasted cauliflower before nor the leaves which I convinced her to include, and it was a joyful discovery for all of us!

By andrei