Friday, September 4, 2015

Roasted Cauliflower with spicy yogurt crust

This is a really yummy way to cook cauliflower, and to transform a side vegetable into a masterpiece!

Remove the leaves and wash the cauliflower under running water, then place whole into a stock pot filled with salted water. Bring to the boil and simmer for a few minutes (it will depend on the size of your cauliflower) until it just starts to soften, but it is still nice and firm (i.e. no florets breaking off!).

 In the meantime prepare a marinade with plain yogurt and the spices and seasoning of your choice. I used smoked paprika, crushed garlic, cumin, olive oil and salt. Roast the cauliflower until the top is crunchy (I roasted some potatoes and onions at the same times, but the potatoes had been part-boiled before, so about 30 minutes.

The cauliflower can be cut into slices, there was a lot and the leftover slices I pan fried the day after and they were even better (like all leftover fried food lol!).  I did try this recipe with a raw cauliflower to start with, and it didn't work: first the salt water needs to go through the vegetable or the centre will taste bland, and second, it was too hard. So make sure you boil it in salted water first!

 Photos and Recipes by Alessandra Zecchini ©

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