A great way to get those who don’t like cruciferous vegetables to love them! Irini’s Spice Paste adds interest, aroma, complex flavour and warmth to this dish that would be perfect as a side to a roast. The Greek yogurt adds a little welcomed acidity and creaminess. For those on plant based diets, substitute Greek yogurt with a plant based product or omit all together.
Ingredients (serves 4)
For the cauliflower
- 1 medium cauliflower
- 1 heaped tbsp Irini’s Spice paste
- 50ml extra virgin olive oil
- ½ lemon juice
For the crispy breadcrumbs
- 2 tbsp extra virgin olive oil
- 25-30g fresh sourdough crumbs
- 1 garlic clove, thinly sliced
- 1 tsp finely chopped rosemary
- ½ tsp dried oregano
- ½ lemon, zest only
- 1 tbsp fresh parsley finely chopped
- Salt and pepper to taste
To serve
- 1 tbsp pine nuts toasted
- A drizzle of Greek yogurt or feta cream
Method
Remove the leaves of the cauliflower and some of the stalk. Make a cross in it. Place the cauliflower in a steamer and steam for 5 minutes. Leave to the side for a few minutes for the steam to escape. Transfer to an oven proof dish.
Preheat the oven to 180C fan.
In a bowl, mix the spice paste with the extra virgin olive oil and the lemon juice. Use a brush to apply the spice mix all over the cauliflower. Keep some spice back to use later. Cover with foil or baking parchment and bake for 30 minutes. After 30 minutes, Brush on any left over spice mix and continue baking uncovered this time for 45 minutes or as necessary until the cauliflower is soft when you insert a knife blade into it.
For the crumb, bring a frying pan to a medium heat and add the olive oil. Add the crumbs, give them a few stirs and next add the garlic and rosemary. Season with salt and pepper and continue stirring until golden brown. Add the dried oregano and when remove from the heat. When the breadcrumb is cool, add the chopped fresh parsley , pine nuts and lemon zest and stir once again.
Serve the cauliflower drizzled with the yogurt and topped with the crispy breadcrumbs.
