Whole Roasted Cauliflower

Ingredients:

1 Mishra’s Curry Cube

I medium cauliflower

1 tbsp oil

I medium onion, pureed or very finely chopped

2 tsp garlic and ginger paste

Extra oil

Step one

Pre-heat the oven to 200o C / 400o F. Remove the cauliflower leaves and cut the base level so that the cauliflower stands upright in a large heavy-based pan. Pour in 2cm of water, seal the pan with a lid and simmer for 10 – 15 minutes until the stem has begun to soften and the florets are still firm. Remove from heat and set aside to cool.

Step two

Heat the oil in a small pan and fry the onion, garlic and ginger for about 10 minutes or until the onion has softened. Add the Curry Cube and stir to mix well, then leave aside to cool. Season to taste.

Step three

With your hands, massage the Curry Cube onion mix over the whole cauliflower head, allowing some of the mixture to fall inbetween the florets. (You may need to add a little extra oil to the onion mix while massaging it into the cauliflower head.)

Step four

Roast the cauliflower in the oven for 45 minutes to 1 hour. Cover with foil after about 30 minutes so that the cauliflower head will be brown but not charred at the end of the cooking time. If liked, sprinkle lemon juice over the roasted cauliflower, then serve hot. This dish goes well with meat or vegetable curries and Indian breads.