Spice up the vegie dish

Central and North Burnett Times - - SPORT - Con­tact Mag­gie at mag­gies.col­umn@big­pond.com

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.

It’s a set-and-for­get meal; once it’s in the oven you need do no more un­til you serve it.

Whole roasted cau­li­flower Serves 6

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.


◗ This subtly spiced roasted cau­li­flower is a per­fect win­ter meal.

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