RECIPE

Roasted spiced cauliflower with caramelised garlic yoghurt

Serves: 6-8 as a side
Prep: 20 minutes
Cooks In: 50 minutes

Roasted spiced cauliflower with caramelised garlic yoghurt

As far as impressive side dishes go, this is pretty up there! Whole roasted cauliflower looks so impressive on a festive table, and it goes well with a wide range of other dishes.

This would be a great dish to bring to a potluck, as you could prepare it in advance and serve room temperature. You can turn this dish into more of a salad by cutting the cauliflower up into florets, tossing with spice paste and roasting (without blanching) for about 30 minutes. Allow to cool slightly, arrange on a platter and scatter with remaining ingredients. Serve drizzled with garlic yoghurt.

You could easily make this dish vegan and dairy-free by using coconut yoghurt instead of Greek.

This recipe is from a story in the December/January issue of NADIA magazine all about Christmas side dishes.

Ingredients

Print Recipe

  • olive oil , for cooking
  • ground turmeric 1 teaspoon
  • ground cumin 1½ teaspoons
  • ground coriander 1 teaspoon
  • ground cinnamon ½ teaspoon
  • salt 1 teaspoon
  • lemon zest of 1
  • cauliflower 1 large whole head
  • lemon juice of ½

Caramelised garlic yoghurt sauce

  • garlic 1 large whole bulb (unpeeled)
  • Greek yoghurt 1 cup

To serve

  • sliced almonds ¼ cup lightly toasted, chopped
  • pomegranate seeds ½ cup
  • flat-leaf parsley or coriander ¼ cup, chopped

Method

  1. Preheat oven to 220°C. Mix 2 Tbsp of oil, spices, salt and zest into a paste. Cut top off garlic bulb to expose the cloves. Drizzle with olive oil, season with salt and wrap loosely in tinfoil.
  2. Bring a full kettle of water to the boil. Trim stalk on cauliflower so it will stand upright with a flat base. Keep the leaves on if you can (as they go nice and crispy). Place cauliflower upright in a colander and pour boiling water all over to lightly blanch it.
  3. Pat cauliflower dry with paper towels. Use a large, sharp knife to cut cauliflower in half from the top down through the stalk. Place both halves in a roasting dish (cut-side up) and rub all over with spice paste. Drizzle generously with olive oil and squeeze over lemon juice. Place garlic bulb parcel in the roasting dish.
  4. Roast for about 50 minutes or until cauliflower is a deep, charred, golden colour. Turn over halfway through to give both sides a chance to brown.
  5. Carefully squeeze caramelised garlic out of the skins without burning yourself (using paper towels helps), into a bowl. Mash garlic, mix in yoghurt and season to taste with salt and pepper.
  6. To serve, spread a generous amount of garlic yoghurt over a serving plate and place cauliflower halves on top. Dollop over a little more garlic yoghurt and scatter with almonds, pomegranate seeds and coriander or parsley.

 

Mix it up:

  • You can turn this dish into more of a salad by cutting the cauliflower up into florets, tossing with spice paste and roasting (without blanching) for about 30 minutes. Allow to cool slightly, arrange on a platter and scatter with remaining ingredients. Serve drizzled with garlic yoghurt.

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