My dear friend Vanessa gave me the idea for this recipe, and with cauliflowers being so scarce around town at the moment due to the high uptake in banting, I jumped at the opportunity to make this when I found one lonely cauliflower at my local veggie store.
Preheat your oven to 220'C.
Cut out the core of one large head of cauliflower. Remove the leaves and make sure that there are no thick pieces of core left.
Then, turn it over, and pop it in an oven proof dish.
Next, make your curry coating. In a small dish, mix together:
1/2 cup thick greek yoghurt
1 tablespoon of lime or lemon juice
1 teaspoon paprika
1/2 teaspoon sea salt flakes (use a bit less if you're using ordinary salt)
1 or 2 teaspoons of curry powder
1 teaspoon of cumin
1/2 teaspoon of crushed garlic.
Then, using a small brush or a spoon, spread the curried yoghurt generously over the top of the cauliflower head. Make it nice and thick. The trick is to use good quality thick yoghurt, otherwise it will be too runny.
Roast it for 40 minutes, until it goes slightly brown on top and the curried yogurt has made a crust around the cauliflower.
Slice it and serve!
