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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Roasted Cauliflower with Mustard, Chilli and Lemon
Introduction from Rukmini Iyer
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.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7.
Tip the cauliflower, cabbage and onion into a roasting tin large enough to hold everything in one layer. In a bowl, mix together the yogurt, mustard, oil, chilli and salt, then slather this mixture all over the vegetables until they’re evenly coated.
Transfer to the oven to roast for 25 minutes until the cauliflower is just cooked through and the cabbage is starting to char around the edges. Dress with the lemon juice, scatter over the chilli and taste. Add salt as needed, and serve hot, scattered with coriander.
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From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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