Cooked - Turmeric-yoghurt Cauliflower With Mint And Cardamom

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Turmeric-yoghurt Cauliflower With Mint And Cardamom

1.0

350g greek yoghurt

1 tsp ground turmeric

1 large cauliflower, broken in large roughly 4-5 cm florets (750g)

60ml olive oil

20g picked mint

20g picked parsley

1 ¼ tsp maple syrup

1 tbsp tamarind paste

¼ tsp ground cardamom (crushed seeds from 4-5 pods)

½ red chilli (10g), deseeded and roughly chopped

1 garlic clove, crushed

1 tsp dijon mustard

75ml olive oil

1 banana shallot, thinly sliced in rounds (30g)

½ red chilli, deseeded and thinly sliced

2 tsp apple cider vinegar

10g mixed picked parsley and mint, roughly torn

1 tbsp olive oil

Flaked sea salt and black pepper

Preheat the oven to 230C.
Place the yoghurt and turmeric in a large bowl and mix well with 1 ¼ teaspoons of salt and a good grind of black pepper. Add in the cauliflower and coat well with the yoghurt. Place on a parchment-lined tray spacing the cauliflower out so the florets are not touching. Drizzle over 60 millilitres of olive oil and bake for 20-22 minutes, until slightly charred in places and tender.
Meanwhile, make the mint and cardamom paste. Place all the ingredients in the small bowl of a food processor, with ¼ teaspoon of salt, and blitz until smooth.
For the salad, mix the shallots, red chilli and vinegar with ⅛ teaspoon of salt and set aside to pickle for at least 10 minutes. Just before pleating, add the herbs and olive oil.
Arrange the warm cauliflower on a platter and spoon over the mint paste. Top with the salad and serve.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥬Vegetable Dish

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 48 weeks ago

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