ROASTED CAULIFLOWER WITH RED PEPPER SAUCE ON A BED OF GARLIC YOGHURT
Description
Inspired by an Ottolenghi recipe, this dish just sang with flavour and sparkeled on the table! I made this for my friend who is a vegetarian, but everyone else got in on the act and it was gone in no time.
The roasted cauliflower brings a bite to it, the red pepper sauce has a punchy flavour and the garlic yoghurt makes for a perfect partner.
Options: Scoop it up with some crisp naan bread as a main or pair it with some roast lamb - it makes a dazzling side dish for any roast.
You can add some green beans to the cauliflower for more variety
Tip: All the separate elements can be made ahead if you are entertaining.
Make extra red pepper sauce and freeze it for another day, or use it for a dip, mixed with feta (see my recipe in dips section)
Ingredients
The cauliflower
The red pepper sauce (freeze any extra sauce)
The yoghurt
METHOD
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Heat the oven to 220C. In a large bowl, season the cauliflower with salt pepper and oil and spread out on a baking tray. Roast for 25 mins, till charred but holding its shape. Set aside to cool.
When cool, transfer to a bowl and add the cumin, coriander, zaatar and sumac and mix it with half the mint leaves.
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Season the red onions with salt, and pepper. Separate them out and ensure each piece is seasoned. Spread on a roasting tray and roast in the same oven for 10/15 mins till lightly crisped, stirring it once . Set aside to cool, then mix half in with the cauliflower, reserving the other half to arrange when assembling.
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Put the red peppers and chilli, into a food processor and puree. Taste for seasoning and add salt and pepper as needed
Mix the garlic, lemon juice and zest, salt and pepper with the yoghurt and set aside.
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All these elements can be made ahead if you are entertaining. When you are ready to serve, warm the cauliflower and onions in an oven for 10 mins .
Spoon the yoghurt on to a pretty plate. Arrange the cauliflower, then the remaining onions. Spoon over red pepper sauce, enough so that every serving gets some. Put the rest in a bowl on the side when serving.
Scatter mint leaves and the pine nuts over it.
Watch your guests demolish the plate!
