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KATI
Roasted Cauliflower
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.
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Ingredients
Directions
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Preheat the oven to 180 ˚C.
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Heat a frying pan without oil or butter and toast the mustard seeds, coriander seeds and cumin seeds for 2 minutes on medium heat.
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Scoop out of the pan into a mortar and grind with the garlic and sea salt into a paste.
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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.
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Mix the spice paste, ginger, cilantro stalks, chilli powder, turmeric and lime juice into the yogurt.
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Remove the leaves and the stalk of the cauliflower so that it stays well.
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Place the cauliflower on a baking sheet covered with parchment paper and brush the whole cauliflower with the yoghurt-spice mixture.
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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.
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Nutrition
90Calories
Sodium5% DV120mg
Fat5% DV3g
Protein10% DV5g
Carbs3% DV8g
Fiber20% DV5g
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