About the Recipe
I love the fact that this recipe makes the most of something we would throw away – the under used cauliflower leaf. Coupled with an Indian roasted cauli head – this is a great mid-week dish.
- Sunni Patel, PhD
Cauliflower is high in fibre to make it gut friendly, but also glucosinolates – to prevent gut bacterial overgrowth (dysbiosis).
Also packed with Vit B6, C, Folate, K and Potassium.
Rich in anti-oxidants alongside the spices the dish provides an anti-inflammatory element too.
1 cauliflower head
150g coconut yoghurt
1 tsp turmeric powder
1 tsp cumin powder
2 tsp coriander powder
½ tsp chilli powder
½ tsp minced garlic
½ tsp minced ginger
1 tsp garam masala
¼ tsp ground black pepper
Cauliflower leaves roughly chopped
Remove and reserve the cauliflower leaves from the cauliflower, and steam the cauliflower head for 15 minutes.
Whilst steaming, prepare the Indian marinade by combining the yoghurt, turmeric, cumin, coriander, chilli powders with the garlic, ginger, garam masala, pepper and mix well by adding the water slowly in a bowl.
Remove the cauliflower head (it won’t be fully cooked and tender at this stage), coat the cauliflower head with the marinade and roast in the oven at 200°C for 40 minutes.
For the cauliflower leaves, stir fry quickly with the sesame oil (ensure the pan is hot), garlic and chilli.
Check that the cauliflower head is roasted, and tender with a slight roast char to the marinade.
Serve with the cauliflower leaves and coconut yoghurt sprinkled with cumin powder.