Spiced roasted cauliflower with coconut yogurt, lime and tahini sauce
Yeung Man Cooking · ♥ 10.4K likes · 189K views · 6 min video
Read about cauliflower in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 head cauliflower
Cut the cauliflower into fairly large bite-sized pieces, slicing the stalk halfway and pulling apart so it does not scatter; trim and cube the tender stems.
- 2 tbsp chili oil
In a large mixing bowl, toss the cauliflower with chili oil, smoked paprika, cumin, garlic powder, turmeric, cayenne, cane sugar and a generous pinch of salt.
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp turmeric
- ½ tsp cayenne pepper
- 1 tsp cane sugar
- salt
Spread on a baking tray lined with parchment paper and bake 25 to 30 minutes until golden.
- ⅓ cup coconut yogurt
- fresh lime
- 1 tbsp tahini
- fresh cracked pepper
- 1 tsp olive oil
Stir together the coconut yogurt, a squeeze of lime, the tahini, a pinch of salt, cracked pepper and a teaspoon of olive oil; thin with a small splash of water if too thick to drizzle.
Yogurt, lime and tahini sauce
- fresh cilantro
Plate the cauliflower, drizzle with the sauce and garnish with fresh cilantro.
Plating, drizzling and tasting