cooking Indian spiced whole roast cauliflower
April 06, 2015
The cauliflower was a much maligned vegetable, and then it became all trendy. I’ve made the cauliflower rice and mash before. Not yet done the pizza thing. I probably won’t do that actually, because my slight issue with all these brassica ploys is that it’s disguise food isn’t it?
I’m re-claiming the cauli in this recipe. Let’s just celebrate it for what it is, yeah? Who’s with me?
Cauliflowers subtle milky cabbagey flavour needs elevating rather than masking. Its spongy surface area makes it an apt canvas for strong spices. You just paint on a mixture of garam masala and veg oil and roast it until it’s starting to char.
Then the exciting bit, you bring it to the table whole, sat apon a puddle of garlic yoghurt, ready to be carved like a giant curried brain.
A great vegetarian starter or main with dal and chapatis. And the sort of thing that would be nice with lamb and salmon.
Indian Spiced Cauliflower (serves 4 as a starter)
1 whole cauli
a splash of milk
1 garlic clove
spices: 1 tsp tumeric/1 tsp cumin seeds/1 tsp chilli flakes/1 tsp garam masala
a small tub of yoghurt
a handful of fresh coriander
a handful of flaked almonds, toasted
a handful of sultanas, soaked in boiling water for 5 mins
Preheat the oven to its highest setting
Blanch the cauli in a deep pan with enough boiling water to cover. Add a massive pinch of salt, the whole garlic clove and a splash of milk (this stops it going grey). Cook for about 2 mins, then drain and rinse under cold water until cool. Keep the garlic for later.
Toast the spices in a dry pan for 30 seconds, then pestle and morter them with loads of black pepper and salt
Add about 2 tbsp of vegetable oil and paint the mixture all over the cauli. This bit’s quite fun
Roast for about half an hour or until properly blackened
Grate the softened garlic into the yoghurt, season it and add a little olive oil if you like
Serve the cauli sat on top of the yoghurt, with the extras scattered over. Bask in cauli glory.