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Baked Cauliflower with Yogurt Curry Sauce

Name: Baked Cauliflower with Yogurt Curry Sauce
Total time: 30 min
Yield: 4-6
Ingredients: 1 medium sized cauliflower, about 900 g; 60 ml of olive oil; salt and ground black pepper to taste; 1 tbsp vegetable oil; 1 shallot bulb; 2 tsp curry powder; a pinch of red hot pepper flakes; ½ tsp ground cumin; 140 ml natural yoghurt; juice and zest of half a lime; salt to taste

November 13,2022

Ingredients

Servings 4-6

1 medium sized cauliflower, about 900 g
60 ml of olive oil
salt and ground black pepper to taste
1 tbsp vegetable oil
1 shallot bulb
2 tsp curry powder
a pinch of red hot pepper flakes
½ tsp ground cumin
140 ml natural yoghurt
juice and zest of half a lime
salt to taste

Cooking

Step 1

Preheat the oven to 240 C. Remove the outer leaves of the cauliflower, trim the stem. Cut the head into 8 pieces through the stalk to keep the florets together.

Step 2

Line a baking sheet with foil or baking paper. Lay the cabbage slices cut side down, drizzle with 2-3 tablespoons of oil, season with salt and pepper, and gently rub into the surface of the cabbage. Turn the slices over, drizzle with another 2-3 tablespoons of oil and season.

Step 3

Cover the baking sheet with foil and place in the oven for 10 minutes. Remove the foil and bake the cabbage for 10-12 minutes until golden brown on the side of the pan. Remove the baking sheet and carefully flip the slices over with a spatula. Bake an additional 8-12 minutes, until golden brown. Season with salt and pepper, drizzle with remaining oil. Serve immediately with sauce.

Step 4

To prepare the shallot sauce, cut as small as possible. Heat vegetable oil and sauté the onion in it until soft. Add curry powder, hot pepper and cumin. Heat until the aroma of spices is revealed, about a minute. Remove from heat, stir in yogurt, lime juice and zest. Salt to taste.