Roasted Cauliflower

Name: Roasted Cauliflower
Cook time: 15 min
Total time: 85 min
Yield: 4
Ingredients: tl mustard seed; 1 tl coriander seed; 1 tl cumin seed; 1 toe garlic; tl coarse sea salt; 3 cm fresh ginger; 1 lime; 7,5 g fresh coriander; tl chili powder; 1 tl turmeric; 100 ml Greek yoghurt; 1 baking flour

Side dish of a whole cauliflower, roasted in the oven with a topping of mustard seeds, coriander seeds, cumin seeds, garlic, ginger, fresh coriander, chili powder, turmeric and coarse sea salt.

Ingredients

Kitchen Stuff

1 mortar
1 baking paper

Directions

Preheat the oven to 180 ˚C.
Heat a frying pan without oil or butter and toast the mustard seeds, coriander seeds and cumin seeds for 2 minutes on medium heat.
Scoop out of the pan into a mortar and grind with the garlic and sea salt into a paste.
Peel and grate the ginger. Halve the lime, press one half and cut the rest into pieces. Pick the leaves from the coriander and cut the stems very finely.
Mix the spice paste, ginger, cilantro stalks, chilli powder, turmeric and lime juice into the yogurt.
Remove the leaves and the stalk of the cauliflower so that it stays well.
Place the cauliflower on a baking sheet covered with parchment paper and brush the whole cauliflower with the yoghurt-spice mixture.
Roast in the middle of the oven for about 70 minutes or until the cauliflower is soft. Garnish with the coriander leaves and serve with the wedges of lime.