Hello, fellow food enthusiasts! Today, I’m thrilled to share a recipe that’s not only packed with flavour but also brings a delightful touch of Indian cuisine to your table. We’re diving into the aromatic world of spices with an Exquisite Indian Delight: Ghee-Roasted Cauliflower with Spices and Herbed Yogurt Dressing. Trust me, this dish is bound to become a new favourite in your culinary repertoire.
Is it just me, or do cauliflowers often get a bit of a bad rep? When I was growing up in the UK, cauliflower seemed more like a bland, obligatory side dish than anything worth getting excited about. However, this versatile vegetable has so much potential when paired with the right spices and cooking method. To all my fellow cauliflower skeptics out there—I believe you’ll change your mind once you’ve tried this recipe!
Ghee, a clarified butter often used in Indian cooking, is the wonderful star ingredient here. It’s rich, nutty, and enhances the natural sweetness of the cauliflower, making it utterly irresistible. And when combined with earthy spices like cumin, coriander, and turmeric, the result is an explosion of comfort and flavour in every bite.
As the cauliflower roasts, the spices fill the kitchen with warm, inviting aromas. I often find myself hovering around the oven, eager for a sneak taste of what’s to come. The texture of the roasted cauliflower is sublime—crispy on the edges while tender inside.
But wait, it gets better! The herbed yogurt dressing is a cooling contrast to our warmly spiced cauliflower. Fresh coriander and mint, mingled with garlic and a splash of lemon juice, give this dressing a refreshing zing. It’s like a celebration of flavours dancing in perfect harmony.
For a touch of indulgence, I like to sprinkle a handful of toasted pine nuts over the finished dish. They add a slight crunch, complementing the overall texture beautifully.
Whether you serve this as a side dish or as part of a main course, it’s perfect for impressing guests (or simply yourself) with minimal effort. Plus, it’s a great way to incorporate more veggies into your meals, which is always a win in my book.
So, next time you’re pondering which side dish to serve with your meal, give this ghee-roasted cauliflower a try. It’s a testament to how simple ingredients, treated with respect and a pinch of spice, can deliver extraordinary results. Plus, it might just convert a few cauliflower skeptics along the way! Happy cooking!
Ingredients
– 1 large cauliflower (about 800g), cut into florets
– 3 tablespoons ghee
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon paprika
– 1/4 teaspoon ground cayenne pepper (optional)
– Salt and black pepper to taste
– 200g plain yogurt
– 1 tablespoon lemon juice
– 2 tablespoons fresh coriander leaves, finely chopped
– 1 tablespoon fresh mint leaves, finely chopped
– 1 clove garlic, minced
– 1 teaspoon honey
– 20g toasted pine nuts (optional, for garnish)
Method
1. Preheat your oven to 200°C (390°F).
2. In a large mixing bowl, combine the cauliflower florets with the ghee, ground cumin, ground coriander, turmeric powder, paprika, cayenne pepper (if using), salt, and black pepper. Toss well to ensure the cauliflower is evenly coated with the spices and ghee.
3. Spread the seasoned cauliflower florets evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, flipping halfway through for even roasting.
4. While the cauliflower is roasting, prepare the herbed yogurt dressing. In a medium-sized bowl, whisk together the plain yogurt, lemon juice, finely chopped coriander leaves, mint leaves, minced garlic, honey, salt, and black pepper to taste. Mix until everything is well combined and creamy.
5. Once the cauliflower is roasted, remove it from the oven and allow it to cool slightly.
6. Transfer the roasted cauliflower to a serving platter. Drizzle the herbed yogurt dressing generously over the top.
7. Garnish with toasted pine nuts, if desired, for added texture and flavor.
8. Serve warm or at room temperature as a flavorful side dish or as part of a main course.
