I have been thinking about roasted cauliflower for some time now as it’s something that I have never cooked before. This dish was a bit of an experiment but I think it turned out really tasty. We had it as a side to corn fed roast chicken and a tomato salad.
Serves 2 (We ate this as our main side. Could serve 3-4 as a small side dish)
Spiced Roasted Cauliflower with Coriander and Chilli Yoghurt
1 medium sized cauliflower head
1 tsp cumin powder
2 tsp turmeric
1 tsp ground coriander seeds
cayenne pepper, I gave it two small pinches for medium heat
pinch of salt
3 tbsp rapeseed oil
40 g coriander leaves, remove stalks as these contain a lot of water and will thin the sauce too much
1/2 green chilli
6 tbsp Greek/Turkish yoghurt
pinch of salt
Preheat the oven to 225°C/440 °F. Cut the cauliflower into florets.
Mix the cumin, turmeric, ground coriander, cayenne pepper, salt and oil in a large bowl. Add the cauliflower and mix well. Place the cauliflower on a baking sheet and roast in the oven for 25-30 minutes.
While the cauliflower is roasting prepare the yoghurt sauce. Remove the coriander leaves from the stalks and add leaves to a blender together with the green chilli and yoghurt. Blend until smooth and season with salt. The sauce will take on a thin consistency.
Remove the cauliflower from the oven and let it cool slightly before serving, it should still be warm but not hot. Drizzle some of the sauce and garnish with more coriander leaves. Serve the rest of the sauce on the side.