Roasted Cauliflower with Pineapple & Coronation Dressin

Roasted Cauliflower with Pineapple & Coronation Dressin

Based on 0 ratings

"A super-tasty way of turning the humble cauliflower into a real treat with an Indian-inspired dressing. "

Difficulty

Easy 👌
10
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings2
1
cauliflower
½
pineapple
olive oil
½ tsp
fennel seed
½ tsp
black mustard seed
15 g
sliced almonds
200 g
canned chickpeas
½ tsp
ground turmeric
1 tsp
curry powder
8 g
cilantro
ginger
½
lemon
1 tsp
mango chutney
100 g
natural yogurt
½
chili
2
chapattis

Utensils

knife, saucepan, roasting pan, blender

  • Step 1/9

    Preheat the oven to 200 C / 400 F / Gas Mark 6.

  • Step 2/9

    • 1 cauliflower
    • knife

    Chop the cauliflowers into large florets.

  • Step 3/9

    • saucepan
    • roasting pan

    Cook the cauliflower in a large pan of boiling water for 6-8 minutes, then drain well and tip into a large roasting tray.

  • Step 4/9

    • ½ pineapple
    • olive oil
    • ½ tsp fennel seed
    • ½ tsp black mustard seed

    Core the pineapple, then chop into 3cm chunks and add to the tray with 1 tablespoon of oil, the fennel and mustard seeds and a pinch of salt and pepper. Toss together, then roast for 30 minutes.

  • Step 5/9

    • 15 g sliced almonds
    • 200 g canned chickpeas

    Turn everything over then add the almonds and drained chickpeas and cook for another 10 minutes, or until the cauliflower is charred and gnarly.

  • Step 6/9

    • ½ tsp ground turmeric
    • 1 tsp curry powder
    • 8 g cilantro
    • blender

    While that’s roasting, toast the turmeric and curry powder in a dry pan on a low heat for a couple of minutes, or until smelling incredible, then put into a blender with the coriander stalks.

  • Step 7/9

    • ginger
    • ½ lemon
    • 1 tsp mango chutney
    • 100 g natural yogurt

    Peel, slice a 3cm piece of ginger, with the lemon juice, mango chutney and half the yoghurt. Blitz until super smooth, then stir in the remaining yoghurt. Putting it all in at once tends to make the dressing too thin. Season to taste.

  • Step 8/9

    • ½ chili

    Pile the roasted cauliflower and pineapple mixture on a large serving dish, then pour the dressing all over. Slice the chilli and scatter over, and sprinkle with the coriander leaves.

  • Step 9/9

    • 2 chapattis

    Warm the chapattis in the oven for a minute of two, fold into quarters for dipping and dunking!

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