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Karen Martini's yoghurt-crusted roast cauliflower

Karen Martini
Karen Martini

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Use your favourite curry powder to flavour this roasted cauliflower.
Use your favourite curry powder to flavour this roasted cauliflower.William Meppem

This makes for a wonderful centrepiece in a vegetable-focused feast. It's both visually dramatic and quite delicious, with the cauliflower taking on a gutsy, meaty flavour that works wonderfully with the spices. And those flavours are sharpened with an ample dousing of lime juice just before serving. Serve this with a range of salads – a grain one or pilaf would work well – or make it a lovely companion to grilled spiced chicken or lamb.

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Ingredients

  • 1 large cauliflower

  • 120g butter

  • 2 tsp white mustard seeds

  • 2 sprigs of curry leaves

  • 1½ tsp garam masala

  • 1 tsp salt flakes

  • juice of 2 limes

For the yoghurt crust

  • 200g thick, natural yoghurt

  • 1 large ripe tomato, coarsely grated

  • 2 tbsp of your favourite curry powder (I used a rogan josh spice blend)

  • 2 tsp finely grated turmeric (or 1 tsp ground turmeric)

  • 2 tsp finely grated ginger

  • 2 tsp sriracha-style chilli sauce

  • 2 tsp salt flakes

Method

  1. Step 1

    Preheat the oven to 170C fan-forced (190C conventional).

  2. Step 2

    Combine all the yoghurt-crust ingredients in a bowl and mix well.

  3. Step 3

    Trim the base of the cauliflower so it will sit flat, leaving on some of the leaves. Smear the yoghurt mix over the cauliflower, then sit it on a rack over a roasting tray. Add about 3cm of water to the tray and roast for 1 hour.

  4. Step 4

    After an hour, increase the heat to 200C fan-forced (220C conventional) and roast for a further 15 minutes to colour, then transfer the cauliflower to a serving plate.

  5. Step 5

    Melt the butter in a small saucepan over a medium heat. Once melted, add the mustard seeds and cook until they pop (about 20-30 seconds). Add the curry leaves and fry for about 30 seconds; they will pop a little and lighten in colour. Stir in the garam masala and salt, then spoon the mix over the cauliflower. Finish by pouring over the lime juice and serve immediately.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/karen-martinis-yoghurtcrusted-roast-cauliflower-20220412-h232tw.html