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Roasted cauliflower with raita
Kamado
4 Persons
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90 Minutes
Easy
Ingredients
- 1 large cauliflower
- 8 tablespoons of Greek yogurt
- 2 tablespoons of olive oil
- 2 tablespoons garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- Juice 1/2 lime
TiGER FiRE Accessories
No items found.
Ingredients
- 1 large cauliflower
- 8 tablespoons of Greek yogurt
- 2 tablespoons of olive oil
- 2 tablespoons garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- Juice 1/2 lime
TiGER FiRE Accessories
No accessories required
Preparatory work:
- Cut the leaves off the cauliflower and remove the bottom of the stem. If necessary, trim the stem slightly so that the cauliflower fits snugly in the skillet.
- Mix the Greek yogurt, olive oil, garam masala, turmeric, coriander, cinnamon, cumin, cayenne pepper, salt, black pepper and lime juice in a bowl and make the marinade.
- Brush the cauliflower generously with the marinade and leave it in the marinade for at least 30 minutes, preferably overnight.
Let's cook!
- Preheat the Kamado to about 200 degrees Celsius indirectly.
- Place the cauliflower in a cast iron skillet on the stainless steel grill. Bake the cauliflower for 45-60 minutes, or until tender and golden brown.
- Meanwhile, mix all the ingredients for the raita together in a bowl and stir well. Season with salt to taste. Serve the raita along with the Indian-style roasted cauliflower. The fresh flavors of the raita go well with the spicy and tangy flavors of the cauliflower.
- Remove the skillet from the Kamado and let the cauliflower cool for a few minutes.
- Slice the cauliflower and garnish with the raita, mint, pomegranate and roasted almond flakes.
Suggestion
- This dish goes very well with e.g. an Indian curry with chicken!
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