A whole cauliflower roasted until the outside is nearly black and the middle has gone sweet. Cold yoghurt underneath, hot vegetable on top, Bombay Chilli Crunch over the lot. It is a side that keeps getting mistaken for the main course. Contains nuts.
55 mins. Serves 4.
Ingredients
- 1 large Cauliflower, whole, leaves on
- 2 dessertspoons Plateit Bombay Chilli Crunch
- 250g Greek yoghurt
- 4 tbsp Olive oil
- 2 tsp Ground cumin
- 1 Lemon, zest and juice
- Mint, torn, small handful
- Salt, generous
Method
- Oven to 200C. Trim the base flat so the cauliflower sits upright. Leave the good leaves on, they go crisp.
- Rub all over with the oil, cumin and plenty of salt, working it into the gaps.
- Roast 45 to 50 mins, until a knife slides into the stem with no resistance and the top is properly dark.
- Mix the yoghurt with the lemon zest, juice and a pinch of salt. Spread it across a wide plate.
- Cauliflower onto the yoghurt straight from the oven. Spoon Plateit Bombay Chilli Crunch over, mint on top. Cut it at the table in wedges.
Swap it: Same treatment on wedges of hispi cabbage. Forty minutes and the edges go further than cauliflower does.
