Roasted Cauliflower with Yogurt and Spices

Roasted Cauliflower with yogurt and spices is a delightful dish. It looks gorgeous, tastes delicious and gets done easily.

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The whole roasted cauliflower looks absolutely inviting. Cutting it into smaller portions and serving it out makes it even more interesting. This is a great recipe to get everyone to eat cauliflower. Even the kids!

The yogurt marinade with Kasuri Methi or dried fenugreek leaves adds a superb flavor to the cauliflower. Though the recipe is essentially Indian in taste, a little cheese added at the end perfectly complements the flavours.

Roasted Cauliflower with yogurt and spices is a non fuss recipe that can be cooked by beginners and experts alike.

ROASTED CAULIFLOWER (with yogurt and spices)               Serves 2 to 3

Ingredients:

Cauliflower – 1 (300 to 350 g)

Cheese (any) – to grate over the top

For the marinade

Hung curd/ yogurt – ½ cup

Coriander pdr – 1 tsp

Garam masala pdr – ½ tsp

White pepper pdr – ½ tsp

Kasuri Methi/ Dried fenugreek leaves – 2 to 3 tbsp

Grated ginger – ½ tsp

Grated garlic – 1 tsp

Salt – to taste

Extra Virgin Olive oil – 3 tbsp

For the potatoes

Potatoes – 3 to 4 (medium)

Chili flakes – as per your taste

Olive oil – 1 ½ tblsp

Salt – to taste

Method:

1.    Remove the stalk and the leaves of the cauliflower. Keep it whole. Wash it thoroughly.

2.    Peel the potatoes and cut into wedges or thick slices. Wash again.

3.    Boil some water in a saucepan enough to dunk in the cauliflower. Add in the potato slices for a minute into the boiling water. Remove and keep aside. Next the cauliflower. Boil for about 2 mins. Remove and cool.

4.    For the marinade: Mix all the ingredients together to a smooth paste. (Crush the Kasuri Methi leaves by rubbing them in between your palms)

5.    Carefully apply the marinade all over the cauliflower. Make sure to get it into every fold and gap. Apply the left over on top.

6.    For the potatoes: Mix all the ingredients well.

7.    Take a baking dish large enough to fit in the vegetables. Brush the base and sides with olive oil. Place the cauliflower in the middle and the potato slices all around it. Drizzle olive oil all over.

8.    Bake in a preheated oven at 180 °C for 35 to 40 mins or until the vegetables are cooked.

9.    Take the dish out of the oven and grate the cheese over the cauliflower and a little over the potatoes. Put it back in the oven to bake for 5 to 7 mins or until the cheese has melted.

10. Serve immediately with bread.

© Rinki’s Kitchen