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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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Roasted Cauliflower with Mustard, Chilli and Lemon

Introduction

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.

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Ingredients

medium cauliflower, cut into medium florets
small sweetheart cabbage, cut into 3cm chunks
red onion, thickly sliced
natural yogurt
large red chilli, finely chopped
To serve:
lemon, juice only
red chilli, chopped
coriander leaves, to serve
Storecupboard:
grainy Dijon mustard
neutral or olive oil
sea salt flakes, plus extra to taste

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This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

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Rukmini Iyer

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From the book: India Express: Simple and Delicious Recipes for Every Day

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