Karen Martini's yoghurt-crusted roast cauliflower

Name: Karen Martini's yoghurt-crusted roast cauliflower
Cook time: 1 h 30 min
Yield: 4-6
Cuisine: Contemporary
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

Karen Martini

April 14, 2022

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

easyTime:1-2 hoursServes:4-6

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.

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

Step 1
Preheat the oven to 170C fan-forced (190C conventional).
Step 2
Combine all the yoghurt-crust ingredients in a bowl and mix well.
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.
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.
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.