I don’t have good memories of cauliflower, and it seems that many Irish mammies did the same as my darling mum did when she cooked it, boiled the livin’ daylights out of it until it almost fell apart and tasted of, well (sorry Mum) hot water. So, this recipe calls for for roasting cauliflower and gives it a delicious crispy sweet flavour transforming it from one of my least favourite right up to the top of my list. Perfect with the yoghurt dressing on the side and with all the cauliflower varieties to choose from you can’t go wrong with this easy recipe. Apart from it being so delicious it is believed to have cancer prevention properties, oodles of vitamins, antioxidants and anti inflammatory benefits- just don’t overcook it and kill them!.
Serves 4-6 as a side
1 Head of Cauliflower broken into florets and trimmed
4 tbsp Garam Masala spice mix (you can buy a good quality one, or make it from here)
4 tbsp rapeseed oil
Blanch the cauliflower in boiling salted water for about 4 minutes and set aside to cool.
(This can be stored in the fridge like this and will keep for a few days).
Toss the cauliflower in oil and spice mix.
Lay onto a flat baking tray and roast for about 20 minutes in a hot oven (180C) until crispy and delicious.
Serve with the dip below.
Yoghurt and Coriander dip
250gr Natural Greek Yoghurt
3 Tbsp chopped Coriander
2 tbsp Lemon juice
Salt and Pepper to season
Mix everything together and serve with the hot cauliflower