Whole Roasted Cauliflower by Indrani Bandyopadhyay

 

Indrani Bandyopadhyay

Indrani is a lawyer and academic living in Sydney. She loves non-fussy recipes that allow the ingredients to shine through.

 

Ingredients:

 

  • Cauliflower
  • Cooking oil
  • Cumin seeds
  • Lemon rind
  • Salt to taste
  • Cilantro (coriander leaves) – fresh or dried
  • Yoghurt
  • Sliced almonds

 

 

Method:

  • Pound together cumin seeds, salt & lemon rind.
  • Mix with some oil (about half cup) + fresh or dried coriander leaves.
  • Rub over the cauliflower and place it on an oven proof tray.
  • Put oven to 200°C.
  • After about 40mins, add some water to the bottom of the pan so that the stalk cooks.
  • Put the tray back to the oven at the same setting.
  • At about 60mins (from the start), remove the pan from the oven and spread about 1/2 a cup of yoghurt onto the cauliflower then sprinkle with sliced almonds.
  • Back in the oven for another 20/25mins.
  • Remove from

 

Tip:

I often partially cook the cauliflower in the microwave (4 mins on high). For this recipe though, I added the water later to the oven dish to make sure the stalk is cooked through – this method allows for drier, slightly chewy florets.

 

 

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