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Whole roasted baby cauliflower with turmeric spiced yoghurt

Recipe by JO FEEHAN - SECOND HELPING

Well, aren't these whole roasted baby cauliflower just delicious! Bookmark this for meat-free Monday.

  • 4 whole baby cauliflowers
  • Very good quality extra virgin olive oil
  • Salt
  • 400ml natural yoghurt
  • 2 tblsp freshly grated turmeric or 2 tsp turmeric powder
  • 2 tsp freshly grated ginger
  • Salt and freshly ground black pepper
  • 1 clove garlic, grated
  • 2 tblsp extra virgin olive oil
  1. Preheat the oven to 220C
  2. Bring a large pot to the boil, salt well then add the baby cauliflowers, flower side down and cook for 8 minutes or until medium soft. Remove and let cool to room temperature.
  3. Place the caulis on a lined baking tray, coat your hands in olive and gently pat the cauliflowers.
    Cook until golden brown. Approx 10 minutes, but your eyes will be the best judge.
  4. Whilst they are in the oven, prepare your yoghurt dressing.
  5. Place olive oil, garlic, turmeric and ginger in a small skillet, heat over medium-low. When mixture begins to sizzle, cook for 30 seconds then remove from the heat. Transfer to a high-speed blender or mini food processor. Add remaining ingredients except salt and pepper; blend. Taste and season with salt and pepper. Be sure to use at least some pepper; it activates the healthy compounds in the turmeric.
  6. Place ¼ of the dressing on each plate then top with whole cauliflower.

Serves 4

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