Roasted & Spiced Cauliflower paired with Jukes 1

This is a bafflingly simple dish that can perform as a main course, carved like a steak, or as a side dish.

I like selecting medium-sized cauliflowers and serving them as a main dish, with one per person, because they look so striking. Equally, you can make a large cauliflower a centrepiece for all to share!

Serve with warm flat breads to dip into the sauce around the cauliflower and be assured that the only drink on earth that truly pairs with these stunning flavours is Jukes 1, with chilled still water!

Bon Appetit.

Ingredients

(Serves 4)

Whole Cauliflower(s) (including leaves – trimmed to make a ‘nest’ around the cauliflower)

Extra Virgin Olive Oil

1 teaspoon of Coriander or Cumin seeds

1 teaspoon of Fennel seeds

½ teaspoon of ground Turmeric

¼ teaspoon of Cayenne Pepper (or half a teaspoon if you can handle the heat!)

Cracked black pepper

250g Greek Yoghurt

 

Method

Use a drizzle of extra-virgin olive oil to oil the inside of a large pot or a roasting/baking dish.

Place a large cauliflower or a couple of smaller ones in the pot.

Use a pestle and mortar or a blender to grind the coriander and fennel seeds, and then mix in the ground turmeric, cayenne pepper, a few twists of black pepper and a pinch of sea salt with a tablespoon of olive oil.

Then fold this mixture into the Greek yoghurt, and pour it over the cauliflower(s), making sure to coat them on all sides.

Cover with a lid or kitchen foil, and bake for approximately 30 minutes at 200 °C.

You can tell they are cooked when a sharp knife slides straight through the cauliflower and the crust is golden!