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