Spice up the vegie 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.
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.