- 1 whole medium head of cauliflower
- 250g plain/greek yoghurt
- juice of half a large lemon
- 1 tbsp. olive oil
- 1 tsp. salt
- 1.5 tsp. ground smoked paprika
- 1.5 tsp. ground turmeric
- 1 tsp. garam masala
- 1 tsp. ground ginger
- 1 tsp. garlic powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. chilli powder
- handful of chopped almonds
- handful of chopped fresh parsley
- buttermilk, for drizzling (you can substitute this for yoghurt with a touch of lemon and milk to loosen up consistency)
- Preheat oven to 200C.
- Remove & discard any outer leaves from your cauliflower, then wash it and dry well.
- Cut off any excess stem at the base of the cauliflower so that it stands upright. Place it in a roasting pan lined with baking paper.
- Mix all the remaining ingredients together well, then spoon the mixture onto the cauliflower and use a spoon or brush to spread it out all over, making sure you cover the sides.
- Roast it in the oven for 1 hour to 1 hour & 20 minutes, until soft and cooked through and the outer layer is nicely browned and dry. This depends on the size of the cauliflower, so use a sharp thin knife to test it by piercing through the centre of the cauliflower; it should be soft without much resistance. TIP: if the cauliflower is browning too fast, you can cover it loosely with foil.
- For the spices, you can use any spices you like. Pick your favourites and customise it to taste, or simply use 2-3 tsp of your favourite curry powder to simplify! Same goes for the toppings.
- You could also make a simpler, more plain version by omitting the spiced yoghurt and just using some oil/butter and any spices/herbs of your choice.
Prep time: 5 min.
Cook time: 1hr - 1hr 20 min.