Creamy roasted cauliflower

Serves 4 Preparation time 10 minutes Cooking time 40 minutes

Serve the cauliflower with a moderate curry-flavoured creamy sauce on rice for a knockout vegetarian dish. It’s just as delicious with broccoli.

You need

• 1 fairly large head of cauliflower • 3 tablespoons (45ml) peanut oil (or butter) • 1 tablespoon (15ml) dried turmeric • 1 lemon • salt flakes to taste • a handful of splintered almonds • 2 large onions, cut in half, then thinly sliced • 3 garlic cloves, crushed • 1 piece (3cm) fresh ginger, finely grated • 1-2 red chillies, finely chopped • 1 teaspoon (5ml) cumin seeds • 1 teaspoon (5ml) garam masala • 1 cup (250ml) plain yoghurt • 1 cup (250ml) cream • a handful of fresh coriander

leaves, chopped • a handful of sultanas • lemon wedges Heat the oven to 180ºC. Cut the cauliflower into pieces, then break into florets that are more or less equal in size. Spread them out in an oven dish, drizzle with 2 tablespoons (30ml) of the oil and sprinkle with the turmeric before grating the zest of the lemon over the top. Squeeze ¼ of the lemon over the cauliflower and season with ½ a teaspoon of salt flakes. Roast for 40 minutes – turn it after 20 minutes. The cauliflower is ready when the tips start to crisp slightly. Set aside.

Toast the almonds in a dry pan until light brown. Keep an eye on them because they’ll burn the second you turn your back. Set aside.

Now fry the onions along with the garlic, ginger, chilli, cumin and garam masala over a low heat in approximately 1 tablespoon (15ml) of the oil for 15 minutes until soft and fragrant. Remove from the heat and stir the yoghurt and cream through, then season to taste with salt. Slowly reheat it, keeping in mind that the cream will separate if you cook it too fast.

Stir the warm cauliflower through the cream sauce. Garnish with coriander, sultanas and almonds, and serve immediately with fresh lemon wedges. >