Spice up your life with this dish
WE'VE passed the winter solstice, the days are getting longer - and I'm finding it harder to come up with exciting ideas for serving cold-weather vegies.
Crispy roasted root vegetables such as potatoes and pumpkin are a no-brainer, but there are other methods of cooking vegetables that may be just a tad healthier.
This week's recipe, roasted cauliflower, is simple and delicious; the subtle Indian spices complement the strong cauliflower flavour perfectly.
Dial the spiciness up or down with your choice of curry paste; a Madras or vindaloo will give you more heat than a korma or tikka paste. It's up to you.
It's a set-and-forget meal; once it's in the oven you need do no more until you serve it.
Cauliflower has come in from the cold these days, so to speak; among other things it's being used as a rice substitute for those following a low-carb diet, and I've even seen recipes where it's pressed into a dish and baked to become a pie crust of sorts.
Cauliflower is a part of the brassica family that also contains broccoli and Brussels sprouts; also known as cruciferous vegetables, they are chock full of vitamins, folates, potassium, magnesium and other things vital for good health.
Try accompanying this recipe with some side dishes like a spicy mango chutney or a brinjal (eggplant) pickle and some warm naan bread.
Whole roasted cauliflower
INGREDIENTS: 1 large whole cauliflower
2 cups plain yogurt
zest and juice of a lime
1 tbs curry paste
1 tsp ground cumin
½ tsp ground coriander seeds
freshly ground pepper and sea salt, to taste
fresh coriander leaves, to garnish
METHOD: Preheat oven to 200 degrees.
Line a baking sheet with parchment.
Remove any leaves and cut cauliflower into large florets.
Combine yogurt, lime zest and juice, curry paste, cumin and salt and pepper in a bowl.
Place cauliflower pieces in the bowl and, using your hands (wear food-grade disposable gloves to prevent staining), toss the florets in the marinade, and rub it in well.
If there is any marinade left over, reserve it for a dipping sauce.
Place the cauliflower pieces on the baking sheet and bake at 200 degrees until the marinade has formed a crust and is golden brown, about 30-40 minutes.
Test for done-ness by piercing with a skewer - it should go in easily.
Garnish with coriander leaves and serve with any leftover marinade as a dipping sauce.
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