WHOLE BAKED TURMERIC & SUMAC CAULIFLOWER
One of the most common questions we get asked is "Where does your recipe inspiration come from?". This recipe was inspired purely and organically by picking up a cauliflower at our local green grocer, admiring its structural perfection, and having an intense urge to celebrate its freshness and beauty. When you have a beautiful, fresh vegetable, at its prime, you don't need to do very much to it to create a wonderful recipe. This recipe is packed with nutritional goodness. You can eat it as a dish on its own, or serve it as a side. We think it looks beautiful served in its whole form in the middle of a shared dining experience, and accompanied with yoghurt, raisins and roasted almonds. You could, alternatively, break the cauliflower up and garnish with the accompaniments before serving, which would work equally well. The cauliflower should still have a crunch to it, however if you prefer your cauliflower softer, just bake it for a little longer.
3 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon sumac
½ teaspoon salt
¼ teaspoon cracked pepper
¼ teaspoon chilli flakes
1 tablespoon water
1 whole cauliflower
1/2 cup water
1 cup Greek yoghurt
1/3 cup roasted slivered almonds
1/3 cup raisins
1/2 cup lime mint leaves (or regular mint leaves)
1 tablespoon olive oil, additional
1. Preheat the oven to 200 degrees Celsius.
2. In a bowl, combine the oil, turmeric, sumac, salt, pepper, chilli and 1 tablespoon of water, and combine well.
3. Place the whole cauliflower in a baking tray. Using a pastry brush, brush the oil and spice mixture all over the cauliflower. Pour the water in the base of the pan. Place in the oven, uncovered, and bake for 45 minutes. (The cauliflower will have a slight crunch to it. If you prefer it softer, bake for a further 30 minutes)
4. Place the cauliflower on a serving tray. Drizzle with the additional olive oil. You can either break apart the florets, or serve it whole, drizzled with yoghurt, and scattered with almonds and raisins.