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Whole-Roasted Indian-Spiced Cauliflower

Silu Sao

This Indian-spiced whole roasted cauliflower is an irresistible dish that bursts with flavors and textures and requires minimal effort. The cauliflower is coated in a mouthwatering blend of anti-inflammatory Indian spices, then perfectly roasted, resulting in a crispy exterior contrasting beautifully with the soft and tender flesh. The dish is a feast for the senses, served hot and paired with a zesty avocado, cilantro, and mint yogurt sauce.


Servings: Two Mains or Four Side Dishes

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INGREDIENTS

  • 1 large cauliflower

  • 2 tablespoons olive oil

  • boiling water

    Spice mix

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon ground fennel

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground black pepper

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon ground cardamom

  • 1 teaspoon salt

    Cilantro Mint Sauce

  • 1/4 avocado

  • 1/4 cup cilantro leaves

  • 5-6 mint leaves

  • juice of half a lime

  • 1/4 cup non-dairy yogurt

  • 1/4-1/2 cup water

  • 1/4 teaspoon salt

    Optional garnish

  • 2 tablespoons chopped pistachios

  • 1 tablespoon chopped parsley

  • 1 tablespoon chopped cilantro

  • 1 tablespoon olive oil

  • 1/2 teaspoon lemon zest

  • handful of pomegranate seeds

PREPARATION

1 Preheat your oven to 425°F (218°C).

2 Mix the spices and olive oil in a small bowl until well combined.

3 Remove the leaves and trim the stem of the cauliflower, leaving the core intact.

4 Place a grate on a rimmed baking sheet. Place the cauliflower stem side down on top of the grate, and brush the cauliflower with the spice mixture, covering the entire head.

5 Place the baking sheet in the oven and carefully pour boiling water into it until it reaches about 1/4 inch height.

6 Roast for 50-60 minutes or until the cauliflower is tender when pierced with a knife. (Cooking time will depend on the size and cauliflower variety.)

7 Place all the ingredients in a small blender to make the sauce. Start with 1/4 cup of water and slowly add more as needed.

8 Place all of the ingredients for the optional garnish in a small bowl, except the pomegranate seeds, and fold them together.

9 Serve a wedge of cauliflower with some sauce and optional garnish, and then top with some pomegranate seeds.

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