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whole roasted cauliflower with garlic and lime

Whole Roasted Cauliflower with Herbed Yoghurt

Shilpi & Etienne | between2kitchens
This whole roasted cauliflower has certainly everything to be the main star at your dinner table. Indian flavors, roasted garlic and lime add great taste to this vegetarian dish.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Appetizer
Cuisine Australian
Servings 4 people

Ingredients
 
 

For the Cauliflower

  • 1 whole medium cauliflower with leaves attached
  • 1 whole garlic pod
  • 100 ml grapeseed oil
  • 2 tablespoon madras curry powder
  • 2 lime
  • salt to taste

For the Herb Yoghurt

  • 200 g greek yoghurt
  • 4 spring onions
  • 1 bunch fresh mint leaves
  • 1 tablespoon olive oil
  • salt & pepper to taste

Instructions
 

For the Garlic Oil

  • Seperate the heads of garlic and peel each garlic clove leaving them intact.
  • Place the garlic in a small pot and cover with the grapeseed oil. Cook the garlic on high heat for 5 minutes and then reduce to low heat.
  • Continue cooking for another 15 minutes. Check with a knife if the garlic is soft. There should be no resistance when piercing them. Strain the oil in a container and let it cool. Keep the garlic cloves on the side for later.
    confit garlic

For the Cauliflower

  • Preheat the oven to 180° degrees fan bake.
  • In a bowl mix the madras curry powder with half of the garlic oil and the juice from 1 lime. Season with salt and whisk well.
  • Clean the large outer leaves from the cauliflower leaving the smaller leaves attached. Cut the base of the stalk so the cauliflower sits flat.
  • Rub the cauliflower with the marinade on all sides and season with salt. Place the cauliflower in an oven dish and cook in the oven for 35 minutes.
    marinating a whole cauliflower
  • During the cooking process keep spooning the oil from the bottom of the oven dish over the the cauliflower with a spoon.
    cooking whole roasted cauliflower
  • Turn up the heat to 200° degrees and cook for another 20 minutes.
    cooking whole roasted cauliflower
  • Using a long skewer, pierce the cauliflower to check the doneness. It should go through the cauliflower easily.

For the Herb Yoghurt

  • Clean the spring onion and cut into thin slices with a sharp knife. Use both the white and green parts.
  • Chop a handful of the mint leaves into julienne.
    yoghurt and herb condiment
  • Mix the mint, spring onions, yoghurt and olive oil together. Season with salt and pepper.

For plating up

  • Cut the cauliflower in half and place on a serving dish. Drizzle a few spoons from the oven dish around the cauliflower. Add the warm garlic and lime wedges. Serve with the herbed yoghurt on the side.
    whole roasted cauliflower with herbed yoghurt
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