Whole Roasted Spiced Cauliflower
A whole cauliflower coated in a spiced yoghurt marinade of garam masala, turmeric, cumin and chilli, then roasted until charred and tender all the way through. A showstopper vegetarian centrepiece.
1 hr 25 mins
Easy
Serves 4
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Nutrition per serving
190
Calories
9g
Protein
18g
Carbs
9g
Fat
Ingredients
- 1 large cauliflower, leaves trimmed, stem cut flat so it sits upright
- 150g thick plain yoghurt
- 2 garlic cloves, grated
- 1 thumb of ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon Kashmiri chilli powder or smoked paprika
- Juice of ½ lemon
- 1 tablespoon oil
- 1 teaspoon salt
How to make it
1. Par-cook Heat the oven to 200°C (400°F). Lower the whole cauliflower into a big pan of boiling salted water for 5 minutes, then drain upside down and let it steam dry.
2. Make the marinade Mix the yoghurt with the garlic, ginger, spices, lemon juice, oil and salt.
3. Coat Sit the cauliflower in a small roasting dish and spread the marinade thickly over every part of it.
4. Roast Roast for 50–60 minutes until the outside is deeply charred in places and a knife slides easily into the centre.
5. Serve Carve into wedges at the table. Great with rice, dal, chutneys and a cucumber raita.
Good to know
- Par-boiling first means the middle is soft by the time the outside is charred
Cooking ability level
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