This vegetarian take on a curry favourite is not only impressive-looking and delicious, it is genuinely good for you! The spice combination is a boost to your immmune system, and -more importantly- a real flavour punch for your taste buds.
Trim the stem of the cauliflower, and remove any excessive leaves. Wash, and place in a baking dish. Drizzle with the sunflower oil, season with a pinch of salt, and set aside.
Pre-heat the oven to 190'C.
Over a high heat, dry toast the whole spices until fragrant. a good sign that the spices have toasted enough is that some of the seeds will start to skip about. Place in a mortar along with the ground spices, and grind with a pestle. stir into the Greek yoghurt.
Zest and juice the lemon.
Peel and roughly chop the onion and the garlic cloves.
Using a blender or a food processor, puree the shallot, garlic, lemon juice and zest until smooth. Add to the yoghurt mix, and adjust the seasoning.
Slather the cauliflower with the yoghurt, and place the baking dish on the middle rack of the oven.
Leave to bake for about 25-30 minutes or until a knife easily pierces the cauliflower. The tandoori paste should be charred in places, if it is not, turn on the grill, and leave to cook for a further 10 minutes.
Most spices regularly used in curries have known medicinal benefits such as detoxifying properties; contribute to good digestion; anti-bacterial and/or anti-carcinogenic potential; as well as containing a wide array of vitamins and minerals necessary to our bodily functions.
Currently, medical research is looking into the benefits that certain spices may contribute to cognitive functions and to stave off the effects of dementia.
The sheer number of benefits found in a standard curry powder is incredible! For example, nutmeg, ginger and chillies/cayenne pepper are known to relieve pain. Garlic, chillies, and turmeric are proven anti-bacterial and anti-virals that can contribute to curing a cold or the flu. Coriander and turmeric are known to relieve skin and internal inflammation, and also aid in digestion. Ginger, on the other hand, has long been known to relieve nausea, as well as having similar properties to turmeric, a close cousin.
Cauliflower is, apparently, the most popular member of the cabbage family. Due to its pale colour, cauliflower is nowhere near as healthful as its darker-hued relatives, however, it still contains some amounts of cancer-fighting nutrients. In any case, for those of us who aren't too keen on the stronger flavours of broccoli and kale, cauliflowers are a great stepping stone to the the rest of the family.
«A whole, roasted cauliflower makes for an impressive centrepiece on the dinner table, however, if you prefer plated coursed, the cauliflower can be sliced into 2cm/1" 'steaks' instead. Alternatively, cauliflower florets can be roasted for a side dish»