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Bouquets de chou-fleur rôtis au curcuma et au paprika, dorés et croustillants, dans un plat en céramique mouchetée, avec une sauce au yaourt aux herbes, du citron, du curcuma et des graines de cumin
Team Curcuma

Turmeric roasted cauliflower

Cauliflower florets roasted in the oven with turmeric, paprika and cumin, golden and crispy at the edges, served with a lemony yogurt sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings : 4 people
Course : Side Dish
Cuisine : Mediterranean
Calories : 190
Ingredients Préparation Notes

Ingredients
  

Cauliflower
  • 1 cauliflower (about 1 kg)
  • 3 tbsp olive oil
  • 1 tsp ground turmeric
  • 1 tsp sweet paprika (or smoked)
  • 1/2 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1 clove garlic
  • salt
Yogurt sauce
  • 150 g Greek yogurt (or soya yogurt for a vegan version)
  • 1/2 lemon (juice)
  • coriander or parsley (a few sprigs)
  • salt

Préparation
 

  1. Preheat the oven to 220°C (200°C fan). Cut the cauliflower into florets of the same size and halve the largest ones to give them a flat side. Rinse them and dry them thoroughly.
  2. In a large bowl, mix the olive oil, turmeric, paprika, cumin, pepper, crushed garlic and salt. Add the florets and toss to coat them well.
  3. Spread the cauliflower over a baking tray lined with baking paper in a single layer, cut side down, without crowding the pieces.
  4. Roast for 25 to 30 minutes, turning the florets halfway through, until the edges are nicely golden and the tip of a knife goes in easily.
  5. While it roasts, make the sauce: mix the yogurt with the lemon juice, half the chopped herbs and a pinch of salt.
  6. Serve the cauliflower piping hot, sprinkled with the rest of the herbs, with the yogurt sauce.

Notes

Turmeric stains fingers, chopping boards and worktops: mix the spices in the bowl rather than by hand. Roasted cauliflower keeps for 3 days in the fridge; reheat it for 10 minutes in the oven rather than in the microwave so it stays crispy.