No longer the sad, bland, steamed vegetable being pushed around the plate, cauliflower has emerged from the shadow of kale as the new superfood.
Packed full of antioxidants—which help reduce the impact of free radicals linked to cancer— chock-full of fibre, and loaded with vitamin C, manganese and vitamin K, there's nothing you can't do with this versatile cruciferous veggie.
It can take on any flavour, and you can make it into a rice, turn it into pizza, mash it, add it to tacos, and even make vegan buffalo wings. But, nothing beats a whole roasted cauliflower for a dead simple, delish and impressive addition to the dinner table.
This recipe uses garam masala, curry leaves and black mustard seeds to ensure that this cauliflower is anything but boring. And if you like it saucy (who doesn't?), double up on the marinade ingredients. Just slather it on.
So tasty (and healthy) you won't miss the roast chook. Eat it steaming hot.
Recipe from Vegan With Bite.
1 large cauliflower head
extra virgin olive oil, for drizzling
250g plain vegan yoghurt
2 tbsp tandoori spice blend
1 tsp salt
1 tsp grated ginger
1 garlic clove, grated
1 tsp tomato paste
1 tsp harissa paste
Juice of 1/2 lemon
80g vegan butter
1 tsp black mustard seeds
1 tsp garam masala
2 sprigs fresh curry leaves
1 tsp salt flakes
Preheat the oven to 170°c
Combine all the ingredients in a bowl and add pepper.
Place a rack over a baking tray that is at least 1cm deep, then place the cauliflower on it. Liberally brush the marinade over the cauliflower, then drizzle with oil. Transfer to the oven, and carefully pour hot water into the baking tray to help steam cauliflower as it roasts. Cook for 30 mins, then baste the cauliflower with more marinade and roast for another 15 mins.
Brush with one more layer of marinade, then turn oven up to 220°c. Roast for 15 mins, or until crust begins to turn dark. Remove from the oven and place on a serving dish.
For spiced butter:
Melt the butter in a small frying pan over medium heat. Add the mustard seeds and garam masala and fry until the mustard seeds begin to pop, then add the curry leaves and salt. Fry for about 20 seconds and pour over the cauliflower.