Sunday, 13 September 2015

Whole roasted cauliflower.

Shelina Permalloo
book! Sunshine on a Plate - A London based independent design company
Shelina won Masterchef in 2012 after wowing the judges with her Mauritian food. She aims to highlight the flavours of Mauritius through her cooking and show that healthy food can be full of flavour.


1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

1. Preheat the oven to 204°C/400°F and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

- Whole Roasted Cauliflower | Christmas Recipes | Jamie Oliver

1 large cauliflower (left whole), base trimmed and leaves removed
100g fat-free greek-style yoghurt
1 tbsp mild madras curry powder
1 tsp ground cumin
1 tsp paprika
1 tsp freshly ground black pepper
Salt, to taste

For the garlic and mint dressing
Leaves from a large bunch of mint
1 garlic clove, peeled
2 tbsp red wine vinegar
1 tbsp olive oil
1 tsp light muscovado sugar

No comments:

Post a Comment