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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

In this easy one-tin recipe from Rukmini Iyer, cauliflower is coated in a mustard and chilli-spiked yoghurt marinade before roasting to create a beautiful char.

From the book

Rukmini Iyer

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 and then heating through on the stove for a warming spiced cauliflower soup.

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Ingredients

Main:
1 medium cauliflower, cut into medium florets
1 small sweetheart cabbage, cut into 3cm chunks
1 red onion, thickly sliced
5 tbsp neutral yoghurt
1 large red chilli, finely chopped
Juice of ½ lemon
½ red chilli, chopped
coriander leaves, to serve
Storecupboard:
4 heaped tbsp grainy Dijon mustard
2 tbsp neutral or olive oil
1 tsp sea salt flakes, plus extra to taste

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.

SERVE WITH: This is perfect with plain white rice or parathas.

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

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