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Breakfast, Curry & Daal, Dips & Sides, Drinks, Mains, Remedies, Salads, Sweet Treats.

19/12/18

Whole tandoori roasted cauliflower – from our Soulful Retreat

We hosted our second yoga and food retreat at the magical Poundon House last weekend. One of the evenings, as we sat and sipped chai by the fire, Christmas tree twinkling away, someone said that if there was a picture to explain the word ‘cosy’ this would be it. Truly cosy, sparkly and wonderful. Morning yoga, followed by a hearty breakfast, then a workshop (self-care and wellbeing with Lily or a food workshop with me), a light lunch followed by free time to go for a run or walk in the expansive grounds or have a massage, and last of all evening yoga before an evening feast. Which brings me to the final night, the Christmas dinner, the highlight of which (for me at least!) was the whole roasted cauliflower marinated in a spiced turmeric and tandoori sauce – the highlight mainly because I’ve never understood how to roast it whole and because it was delicious!. Lydia, my wonderful assistant, figured out how to make it and I mixed together the sauce. Such a showstopper that I simply had to share the recipe. I have since made it for a friends dinner this week and making it again for our family Christmas lunch. It’s such a delight to slice into this large cauliflower!

So here it is:

for the cauliflower
1 whole cauliflower, outer leaves removed
large foil to wrap the whole cauliflower fully

for the marinade/ sauce
3 tablespoons olive, rapeseed or coconut oil
¼ teaspoon turmeric powder
¼ teaspoon chilli powder
¼ teaspoon salt
1-2 garlic cloves, grated
1 teaspoon tandoori paste (optional)
1 teaspoon cumin seeds (optional)
2 tablespoons yoghurt (optional or can use coconut milk instead if vegan)
juice of ½ lemon or lime
1 tablespoon honey
few tablespoons water

optional garnishings – these are all optional – use whichever you like/ have
coriander leaves
pomegranates
cranberries
chilli yoghurt (3 tablespoons yoghurt, ¼ teaspoon chilli powder, ¼ teaspoon salt, 1 tablespoon water (use more if the yoghurt is too thick to drizzle))

– Start by chopping the leaves and the base of the cauliflower so that the cauliflower can sit flat. Pre-heat the oven on gas mark 5.
– Now boil the whole cauliflower in hot water for around 10 minutes until it’s almost cooked.
– While it is boiling, mix together the marinade, taste and make adjustments if needed.
– Now place the cauliflower upside down in a large piece of foil, big enough to wrap around the whole cauliflower.
– Pour the marinade over the cauliflower – the reason for doing this upside down is so that the sauce can trickle inside the cauliflower as much as possible.
– Wrap the foil around the cauliflower and place in the oven for around 45 minutes. You can probably remove after 30 minutes and using a fork, pierce it to see if it is fully cooked through.
– When ready to serve, drizzle the yoghurt sauce and garnish with whichever garnishings you prefer.

Lily Silverton and I will be hosting our third retreat at Poundon House next December. Sign up to our newsletters to find out more about it when we announce it x

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