Spicy whole roasted cauliflower? Does that not sound inviting to you?It does to me. The husband of mine has a particular disgust for cauliflower ever since he was a child. I tried to convince him soon after we got married with a Mauritian ‘carry di zef bouille ek li sous fler’ (hard-boiled eggs and cauliflower curry). Very Mauritian and I love love love it. I was so confident my newly wedded husband will ask me to marry him again after eating this cauliflower curry but what happen was that we was left in a snow storm Irish weather, a leaking lunch box, cold rice, cold boiled eggs and freezing cauliflower for lunch in the car. Now I don’t blame him nobody would want that after all.
5 years in and I am still trying to win him over. Today I roasted a whole cauliflower! not out of rage but the recipe call for a whole roast cauliflower head. Rub in some
fat free yogurt and curry powder. Dipped in a fresh garlic and mint chutney..
It had to be good for that anti cauliflower guy almost finished half of the cauliflower. Do you know anybody who hate cauliflower? Then try this recipe, feed them and share some of your lovely cooking pictures with us.
- 1 cauliflower
- 100g fat free yogurt
- 1 tbsp madras curry powder
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- Trim all the leaves around the cauliflower. Wash and pat dry the cauliflower with a kitchen towel.
- Put all the ingredients in a bowl to make a paste. Rub the paste all over the cauliflower.
- Bake in a preheated oven at 190C for 30 to 40 minutes.
- The yogurt paste will make a golden crisp layer on the cauliflower so allow to cool before cutting it into wedges for serving.
- [b]Mint chutney[/b]
- a handful of fresh mint leaves
- green chilli
- tsp of tamarind or lemon juice
- clove of garlic
- salt to taste
- Wash the mint leaves thoroughly before putting all the ingredients in a blender.
- Blitz till you obtain a smooth paste.