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.