Roast cauliflower with turmeric and coriander

Roast cauliflower with turmeric and coriander

By
From
The Natural Cook
Serves
4–6
Photographer
Laura Edwards

This spicy dish is a great winter warmer. It’s deeply savoury and has bold, rounded flavours. Trim the leaves from the cauliflower and keep to use as you would spring greens, or in roast cauliflower, caramelised onions, sultanas and dukkah.

Ingredients

Quantity Ingredient
1 cauliflower
light olive oil
1/2 teaspoon turmeric
1 teaspoon ground coriander

Method

  1. Preheat the oven to 180°C. Cut the cauliflower into florets and the stalk into cubes (peel the stalk if the skin is tough). Place on a baking tray and drizzle with the light olive oil. Sprinkle with the turmeric, coriander and some salt and pepper. Toss to coat with the spices and oil, then roast in the oven for 20–30 minutes, or until the florets char slightly and soften inside.

Variations

  • Cauliflower baked with yogurt: You must try this. Preheat the oven to 180°C. To 1 quantity roast cauliflower with turmeric and coriander, add the wilted leaves of the cauliflower, 200 g natural live yogurt, 2 finely chopped garlic cloves, 1 teaspoon ground coriander, a squeeze of lemon juice, salt and pepper. Mix and put into an earthenware dish. Sprinkle a little turmeric on top and put in the oven for 25 minutes. Serves 4–6 as a side dish.

    Aloo gobi: Make 1 quantity roast cauliflower with turmeric and coriander and boil an equal quantity of potatoes until soft, then drain and cut them into 5 cm cubes. Sauté 1 roughly chopped onion and 3 roughly chopped garlic cloves for 10 minutes in light olive oil, adding 1 tablespoon garam masala. Add the potatoes and cauliflower and fry over a medium heat until everything is hot right through. Add a handful of peas and 100 ml water. Bring to the boil, stirring, then serve. Serves 4.

Storage

  • The roast cauliflower will keep in a sealed container in the fridge for three days. Reheat the roast cauliflower in an oven preheated to 180°C until hot right through.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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