Healthy cauliflower has suffered – and suffers – poor practices in the kitchen that have given you a very negative reputation. The worst thing we can do with it is sobrecocerla in water leaving it blandurria and soda, so I encourage you to prepare it like me more I like, baked. In this recipe for cauliflower roasted with spices, almonds and yogurt sauce left it to caramelise a bit and add counterpoints of textures and flavors that enhance their natural virtues.
Since we light the oven we will take to toast a little grain spices and almonds to give more flavor and aroma to the dish. It is ideal to have a mortar for crushing the spicy mixture at the moment, although it can also be done with an electric grinder or a food chopper. We can also turn directly to ground spices, ensuring that they are as fresh as possible. The spices really do not expire, but lose much aroma when months pass.
Ingredients for 2-4 people
- 1 large cauliflower, 80-100 g of raw laminated almonds, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds (cumin beans), 1 teaspoon of coriander seeds (coriander in grain), 1/2 teaspoon black or yellow mustard, 1/2 teaspoon of black grain pepper, 2 cloves, 1 tablespoon ground turmeric, 1 pinch of Cayenne or hot paprika , parsley or fresh cilantro, 1 thick plain yogurt, 1/2 teaspoon granulated garlic, 1/2 lemon, salt and extra virgin olive oil.
How to make cauliflower roasted with spices, almonds and yogurt sauce
Preheat oven to 160 ° C and prepare a tray or source. Spread the almonds and separate, grain or seed spices. Cut the cauliflower into flowers and wash thoroughly, drain the water. Toast almonds and spices 5 minutes, watching carefully arriving not to burn. Remove and raise the temperature to 220 ° C.
Crush spices toasted in a mortar or grind with a grinder or chopper. Add ground turmeric and cayenne pepper or cayenne pepper, until you have a more or less homogeneous mixture. Place cauliflower in a bowl or large bowl and mix with spices, a drizzle of olive oil and a pinch of salt.
Spread on a baking tray and roast, stirring occasionally, for about 20-25 minutes. It should be made to the date, tender on the inside but slightly hard, toasted on the outside. Adjust the time of baking to personal taste.
Drain liquid yogurt, salt and pepper, add the zest and the lemon juice and a bit of olive oil. Beat well until you have a creamy texture. Wash and chop the parsley or cilantro and serve with cauliflower, adding reserved almonds.
Processing time | 45 minutes
Difficulty | Very easy
This cauliflower roasted with spices, almonds and yogurt sauce can be served as a first dish, garnish or salad warm or cold. Combines well with almost everything that happens to us although I like especially along with some fish baked – taking advantage of that we have it on. Full combined with rice, quinoa or couscous, vegetarian, adding chickpeas or some sauteed tofu can also be one dish more. It is excellent in pie plate and holds well in the fridge in an airtight container.