This recipe is the result of me wanting to eat more cauliflower and also wanting to use up some natural yogurt that was in the fridge. It's the kind of recipe where I'm not too sure what the result will be at the start, but it's so simple and involves great ingredients, so you know you can't go wrong. It's a dish that comes together quickly with little effort. It's a great way to eat more cauliflower and works well as a side to most mains. But today, in true post-bank holiday weekend style, I served it with a simple cucumber and feta salad for a light dinner. I'm all about the light dinners this week!!
My number one tip for roasting cauliflower is to cut the cauliflower into small florets. The smaller the better. That way you are assured delicious crispy bits (crispy bits are the best), plus it cooks quicker. Second tips is to use a larger rather than smaller baking sheet so that you can spread the florets out evenly and they have plenty of space to roast. If you over-crowd your baking tray, soggy cauli is guaranteed and not very pleasant at all. After that, just make sure to season well and delicious roast cauliflower will be yours.
Last thing I'm going to say about this recipe is that I'm pretty sure that a good percentage of previous cauliflower skeptics will convert to full on cauliflower worshippers after trying this. That's not me bigging up my own recipe development skills; it's a well known fact that roasted cauliflower tastes a million times nicer than steamed or boiled. Keep scrolling for the recipe for this Roasted Cauliflower with a Lime & Mint Yogurt Dressing and if you try it at home, let me know what you think xx
Roasted Cauliflower with a Mint & Lime Yogurt Dressing
2 tbsp olive oil
1 tsp ground cumin
1 tsp chilli flakes
Sea salt and black pepper
For the yogurt dressing
1 cup natural yogurt
Juice of half a lime
1 tbsp olive oil
3 sprigs of mint, leaves only
Pinch sea salt
Pre heat the oven to 190C / Gas 5. Chop the cauliflower into small florets and place on a baking sheet. Drizzle the cauliflower with the oil and sprinkle over the ground cumin and chilli flakes. Season with sea salt and black pepper. Toss well to coat the florets with the oil and spices. Roast in the oven for 30-40 minutes or until it starts to turn golden brown in colour and becomes tender.
To make the dressing, mix all the ingredients together in a small bowl.
To serve, place the roasted cauliflower on a large serving plate and dollop half the dressing on top. Add some chopped mint and serve the remaining dressing in a bowl on the side.