Roast spiced cauliflower with yoghurt dressing
A quick roasting intensifies cauliflower's nuttiness. With its Indian-spiced yoghurt marinade this recipe manages to get a huge amount of flavour out of only a few ingredients. As ever with cauliflower, blanch the florets only briefly or you'll risk them getting soggy and tasteless.
Ingredients
- 1 cauliflower, separated into florets
- 1 tbsp olive oil
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- ½ tsp ground black pepper
- salt
- 4 tbsp plain yoghurt, creamy if possible
- 1 tbsp olive oil
- 1 garlic clove, crushed
- juice of ½ lemon, or more to taste
- handful fresh coriander leaves, roughly chopped
- salt and pepper
Method
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Step 1
Heat your oven to 200°C/Gas 6.
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Step 2
Boil the cauliflower florets for a couple of minutes in salted water, so they are not quite raw but not soft.
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Step 3
Toss in the oil, then combine the spices and salt in a bowl and roll the cauliflower in the mix to coat.
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Step 4
Transfer the florets to a roasting tray and cook in the oven for 15-20 minutes or until tender.
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Step 5
Combine all the remaining ingredients except the coriander to make the dressing, and pour over the slightly cooled cauliflower. Finish with a sprinkling of chopped coriander.
