Ingredients
Scale
- 1 large cauliflower
- 1 cup of thick coconut milk or cream
- 3 cloves of garlic
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika + 1 tbsp paprika
- 1/2 tsp coriander seeds
- 1/2 tsp curry
- a small piece of fresh ginger
- 2 large handful of fresh parsley and cilantro/coriander
- 1 tbsp tahini
- 1 tsp flour of your choice
- chili
- salt, pepper
Instructions
- Preheat oven to 200°C. Wash the cauliflower and remove the leaves. Place it on a baking sheet.
- Using a food processor or a mortal smash garlic, ginger, cumin, coriander seeds, turmeric, 1/2 tsp paprika, curry, chili, salt and pepper together. Mix them with the coconut milk and add a handful of fresh finely chopped herbs.
- Spread half of the marinade all over the cauliflower and roast it for about an hour or until fork-tender.
- For the dip pour the other half of the marinade into a sauce pan, add the flour, 1 tbsp of paprika and tahini and cook on low heat until it forms a thick sauce (10 minutes). Once it cools down, add some chopped herbs. Serve the cauliflower warm with the cold dressing. Enjoy!
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Main