Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Roasted Cauliflower with Mustard, Chilli and Lemon
In this recipe, I give my favourite vegetable – cauliflower – the Bengali mustard fish treatment. It takes just minutes to put together, and tastes spectacularly good with parathas. If you’re just serving two and fancy doing something creative with leftovers the next day, I recommend blitzing the roasted cauliflower with hot milk or stock until smooth and then heating through on the stove for a warming spiced cauliflower soup.
|medium cauliflower, cut into medium florets|
|small sweetheart cabbage, cut into 3cm chunks|
|red onion, thickly sliced|
|large red chilli, finely chopped|
|lemon, juice only|
|red chilli, chopped|
|coriander leaves, to serve|
|grainy Dijon mustard|
|neutral or olive oil|
|sea salt flakes, plus extra to taste|
From the book