Name: Whole roasted cauliflower with quick raita
Total time: 6600 s
Yield: 4
Ingredients: 4 tablespoon Bombay-style spice paste; 1 head cauliflower; 1 handful coriander; 2 pack roti; 1 lemon; to taste pomegranate seeds; 200 gram coconut pot; 3 tablespoon mint sauce

Step 1

Preheat the oven to 180°C/160°C fan. Rub the Bombay-style spice paste (45 g) all over the cauliflower (1 head) . Drizzle a little oil in the base of a deep, ovenproof, lidded pan, then place the cauliflower inside. Put the lid on and roast in the oven for 1 hour.

Step 2

Put the cauliflower leaves onto a baking tray, drizzle with oil and roast for 30-40 minutes, until crisp and golden. Set aside.

Step 3

Combine the coconut pot (200 g) and mint sauce (45 mL) and set aside.

Step 4

After an hour, transfer the cauliflower to a baking tray. Drizzle with a little oil, turn the oven heat up to 200°C/180°C fan and roast for 20-30 minutes, until crisp and golden. Return the leaves to the oven for the last 3 minutes of the cauliflower’s cooking time to reheat.

Step 5

Carve the cauliflower into quarters. Scatter with coriander (1 handful) and pomegranate seeds (to taste) and serve with the crispy leaves, the roti (2 packs) , the raita and the lemon wedges (1) for squeezing.

Whole roasted cauliflower with quick raita

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