1/2 cauliflower, cut into florets
2 Tbs olive oil
2 Tbs mild and spicy curry powder - or to taste*
1 tsp chopped garlic
1 tsp chopped chili (optional)
1 onion, chopped
1 red capsicum, chopped
1 tsp each cumin, coriander, cardamom seeds
1 cup cooked chickpeas
Zest and juice of 1 lime
1/2 cup greek yoghurt
pinch of saffron soaked in 1 Tbsp water
1 tsp turmeric
salt to taste
Firstly dry roast the seeds until fragrant and then grind in a mortar and pestle, mix with the curry powder and 1 Tbs of the oil, and rub into cauliflower florets. Sprinkle the remaining oil in a large ovenproof pan and add garlic, chili, onion, capsicum, the chickpeas and the cauliflower. Mix well to distribute the spices - I use my hands for this. Roast in a hot oven - 200*C for about 20 mins until the cauliflower is starting to brown on the edges.
Meanwhile make the dressing: Combine lime, yoghurt, saffron water (I leave in the saffron threads) turmeric and salt to taste. Pour over the vegetales while hot, and leave to cool. This can be eaten warm or cold and alone or over rice or greens. It is great to take for lunch the next day, and the next (after that it was finished!)
2 Tbs olive oil
2 Tbs mild and spicy curry powder - or to taste*
1 tsp chopped garlic
1 tsp chopped chili (optional)
1 onion, chopped
1 red capsicum, chopped
1 tsp each cumin, coriander, cardamom seeds
1 cup cooked chickpeas
Zest and juice of 1 lime
1/2 cup greek yoghurt
pinch of saffron soaked in 1 Tbsp water
1 tsp turmeric
salt to taste
Firstly dry roast the seeds until fragrant and then grind in a mortar and pestle, mix with the curry powder and 1 Tbs of the oil, and rub into cauliflower florets. Sprinkle the remaining oil in a large ovenproof pan and add garlic, chili, onion, capsicum, the chickpeas and the cauliflower. Mix well to distribute the spices - I use my hands for this. Roast in a hot oven - 200*C for about 20 mins until the cauliflower is starting to brown on the edges.
Meanwhile make the dressing: Combine lime, yoghurt, saffron water (I leave in the saffron threads) turmeric and salt to taste. Pour over the vegetales while hot, and leave to cool. This can be eaten warm or cold and alone or over rice or greens. It is great to take for lunch the next day, and the next (after that it was finished!)
*If you used a hot curry powder there will probably not be a need to add extra chili.
I adapted this recipe after trying several similar ones, and combining what I liked out of each of them.
