Last weekend we tried a new recipe: spicy roasted cauliflower. It’s not something we’ve even seen before but when I spotted it on the PureWow website, I couldn’t resist giving it a try. However, there are certainly some things I would change. For a start, the recipe called for 2 tablespoons of chilli powder – it nearly blew my mouth off! And it also said to roast the cauliflower in the oven at 400 degrees fahrenheit (about 200 celsius). Well, the outside started to burn and the cauliflower was practically raw on the inside so I’d say it needs to roast for longer in a cooler oven!
Slightly burned due to the overly high temperature!
But… the flavour was pretty yummy and it looks like a showstopper so I’d definitely do it again (my way) when we have guests over for dinner. Perhaps as a side dish to a nice curry?
Anyway, here’s my amended version. Find the original recipe on PureWow, it’s a fabulous lifestyle website well worth checking out.
Ingredients
1 large cauliflower (remove the leaves and most of the woody stalk)
4 small pots of plain yoghurt (I used lactose free)
1 tablespoon chilli powder
Juice and zest of 1 lemon
1 clove of garlic (crushed)
1 teaspoon curry powder
2 teaspoons salt
Freshly ground black pepper
Method
Preheat the oven to 150 (celsius). Lightly grease a baking dish (I used a small quiche dish) and place the whole cauliflower in the middle. Mix the remainder of the ingredients in a bowl and then smother the cauliflower in it – it’s easier (and really messy!) to use your hands. Roast in the oven until it’s dry and lightly browned. Probably around 40 to 60 minutes. Remove from the oven and leave to stand for 10 minutes before cutting into quarters. Et voila! Let me know if you do give this a try. I’d love to know how it turns out for you! 😀
NB. Keep the leftover marinade – it’s absolutely delicious on chicken thighs. We marinaded them overnight and cooked them in the oven a couple of days after having the cauliflower and they were absolutely delicious!!
FOLLOW SUZY TURNER...
