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About the Recipe:
The whole baked cauliflower thing has been around and around and around again… but this is a much better method of doing it as i always found the middle either undercooked or just plain under seasoned. By cutting it in half horizontally u can pack in flavour on the inside, and it cooks better too.
Cauliflower
Ingredients:
770g/1 whole cauliflower
1 tsp fresh ground cumin seeds
1 tsp onion powder
1 tsp garlic powder
½ tsp corn flour
1 tsp chaat masala
1/2 tsp salt
½ tsp amchoor powder
½ tsp turmeric powder
3 tbsp rapeseed oil
1 lime
1 tbsp ghee
63g cashews
3g/20 leaves fresh curry leaves + oil to fry
25g desiccated coconut
25g red onion/ sliced thin on a mandolin
Cauliflower
Method:
Heat the oven to 220C on the grill setting (or 200C if the grill is very powerful). Take the leaves and stem off the head of the cauliflower. Cut a small square with a knife out of the center stem at the base of the cauliflower. Then carefully horizontally slice in half evenly. Heat a pot of boiling salted water (about 200ml, or just to slightly cover the bottom of the pot) and place the cauliflower, stem side down, to gently steam for 8/10 minutes, or until a fork can pierce through with a tiny bit of pressure. Whisk the spices with the oil and combine well. Slice the lime. Add the two halves of the cauliflower and the lime to a baking sheet. Mix well with all the spices. Be gentle with the cauliflower so it does not break apart. Roast each half separately so they brown evenly. Roast for about 18/20 minutes, or until browned and crispy around the edges. While the cauliflower is roasting, prepare the Yoghurt, tamarind sauce, and chutney (recipes below).
Roast the cashews in an oven at 200C for about 5 minutes, then crush lightly with a pestle. Heat an oil in a pan and when hot, fry the curry leaves. They will sizzle and pop, so stand away. Drain on paper towels and season lightly. Toast the coconut lightly in a hot dry pan and set aside. Slice the red onion very thin, or on a mandolin.
When the cauliflower is done roasting, take out of oven and spoon the ghee and baked lime all over.
Yoghurt
Ingredients:
Yield: 1 serving
½ cup Greek yoghurt/ can replace with nut/oat yoghurt for vegan
Juice of 1 lime
1 tsp tahini
¼ tsp salt
½ tsp fresh ground cumin seeds
1 tbsp olive oil
Method:
Whisk well until thoroughly combined.
Mint and coriander chutney
Ingredients:
Yield: 494g
58g fresh coriander
25g mint/14g without stems
17g/4 cloves garlic
20g fresh grated ginger
135g/1 shallot/ roughly chopped
21g/1 green chili/ chopped fine/seeds removed
1 tsp salt
Juice of one lime
4 tbsp water
Method:
Blend in a bullet until fully combined.
Tamarind dressing
Yield: 35g/ two servings
1 ½ tbsp tamarind paste
2 tsp brown sugar
½ tsp chaat masala
2 tsp hot water
Method:
Whisk until well combined.
To Plate:
Take a large round serving plate. Pour the yoghurt sauce at the center and widen the circle almost to the edges with a spoon until even. Then add three tablespoon size dots around the yoghurt circle, and with the spoon, gently make a circular pattern, lightly swirling the chutney and the yoghurt. Plate the bottom layer of the cauliflower at the center and drizzle lightly with tamarind. Place the top layer on top, and loosely drizzle mor of the tamarind around the top layer and the whole plate. Sprinkle with cashew in a linear pattern, then the curry leaves and coconut. Finally, gently sprinkle the red onion all over.