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Recipe

Roasted spiced cauliflower with caramelised garlic yoghurt

Nadia Lim transforms humble cauliflower into a show-stopping side dish in this delicious recipe. Serve with caramelised garlic yoghurt, almonds and pomegranate seeds for the ultimate vegetarian meal

By Nadia Lim
  • 20 mins preparation
  • 50 mins cooking
  • Serves 6
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Ingredients

Roasted spiced cauliflower
  • olive oil, for cooking
  • 1 teaspoon ground turmeric
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • zest 1 lemon
  • 1 large whole cauliflower
  • juice ½ lemon
Caramelised garlic yoghurt sauce
  • 1 large whole bulb garlic (unpeeled)
  • 1 cup thick Greek yoghurt
To serve
  • 1/4 cup chopped lightly toasted sliced almonds
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped coriander or flat-leaf parsley

Method

  • 1
    Preheat oven to 220°C. Mix 2 Tbsp of oil, spices, salt and zest into a paste. Cut top off garlic bulb to expose the cloves. Drizzle with olive oil, season with salt and wrap loosely in tinfoil.
  • 2
    Bring a full kettle of water to the boil. Trim stalk on cauliflower so it will stand upright with a flat base. Keep the leaves on if you can (as they go nice and crispy). Place cauliflower upright in a colander and pour boiling water all over to lightly blanch it.
  • 3
    Pat cauliflower dry with paper towels. Use a large, sharp knife to cut cauliflower in half from the top down through the stalk. Place both halves in a roasting dish (cut-side up) and rub all over with spice paste. Drizzle generously with olive oil and squeeze over lemon juice. Place garlic bulb parcel in the roasting dish.
  • 4
    Roast for about 50 minutes or until cauliflower is a deep, charred, golden colour. Turn over halfway through to give both sides a chance to brown.
  • 5
    Carefully squeeze caramelised garlic out of the skins without burning yourself (using paper towels helps), into a bowl. Mash garlic, mix in yoghurt and season to taste with salt and pepper.
  • 6
    To serve, spread a generous amount of garlic yoghurt over a serving plate and place cauliflower halves on top. Dollop over a little more garlic yoghurt and scatter with almonds, pomegranate seeds and coriander or parsley

Notes

  • Serves 6-8 as a side.

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