There have been beautiful cauliflowers for sale for practically nothing at my local vegetable market, but I often buy one and then can't think what to do with it.
After reading Molly Wizenberg's A Homemade Life in which she describes caramelised roast cauliflower (among other things), I started looking at the cauliflower in my fridge in a different light.
I've used Molly's cauliflower cutting method below. If you don't have a large spice collection you could substitute a good curry powder.
This is especially good alongside some simply cooked fish. Any leftovers make a good take-to-work lunch.
- 1 tsp. cumin seeds (or ground cumin)
- 1 tsp. coriander seeds
- A good pinch or two of cayenne pepper (less if you are frightened of hot stuff)
- ½ tsp. turmeric
- ½ tsp. ground ginger
- ½ tsp. garam masala
- ½ tsp. salt
- 1 cauliflower
- 1 tin chickpeas, drained and rinsed (optional)
- 3-4 tbsp. olive oil
- 3 handfuls of baby spinach, washed, dried and shredded
- ½ cup plain, natural yoghurt
- Juice of a lemon
- ½ tsp. Dijon mustard
- 1 tablespoon of good extra virgin olive oil
- Salt and pepper
- Heat the oven to 220 C. Put all the spices in a small bowl and stir well.
- Wash and dry the cauliflower, then sit it on a chopping board, stem end down. Cut into 1cm-ish slices - some will break into little bits, others will stay whole. This is ok. Cut out and discard any big bits of stem.
- Transfer the cauliflower into a large bowl, tip in the chickpeas (if using), the spices and the olive oil. Mix well, using your hands, until everything is well coated. Tip into a large roasting dish and put in the oven for 20-30 minutes, until the cauliflower is tender and crispy. Set it aside to cool slightly.
- Make yoghurt dressing by combining yoghurt, lemon juice, mustard, oil and salt and pepper.
- Put the prepared spinach in a serving bowl, tip the cauliflower and chickpeas on top, then drizzle the yoghurt dressing on top. Serves four generously.
Written by Lucy Corry. First appeared on Stuff.co.nz. Image credit: Lucy Corry.
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