A whole roasted anything is often the crown jewel on the dinner table. Forget chicken – this is more impressive than that, and proof that vegan food can stand tall as the king on any dining table.
Ingredients 15
1 cauliflower head, large, leaves trimmed
extra-virgin olive oil, for drizzling
Marinade
250 g plain yoghurt
2 tbsp tandoori spice blend, available from supermarkets or spice shops
1 tsp salt
1 tsp fresh ginger, finely grated
1 garlic clove, finely grated
1 tsp tomato purée (tomato paste), concentrated
1 tsp harissa paste, optional
1⁄2 lemon juice
Spiced Butter
80 g butter
1 tsp black mustard seeds
1 tsp garam masala
2 sprigs curry leaves, leaves picked
1 tsp salt flakes
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Method 6
Preheat the oven to 170°C (340°F).
To make the marinade, combine the , , , , , , (if using), and in a bowl. Season with pepper to taste.
Place a rack over a baking tray that is at least 1 cm (½ in) deep, then sit the on it. Liberally brush the marinade over the cauliflower, then drizzle with oil.
Transfer to the oven, and carefully pour hot water into the baking tray (this will help steam the while it roasts). Cook for 30 minutes, then baste the cauliflower with more marinade and roast for another 15 minutes.
Give it a final baste with the rest of the , then turn up the oven to its highest setting (mine goes to 220°C/430°F). Roast for 15 minutes, or until the crust begins to turn very dark, almost black in some spots. Remove from the oven and place on a serving dish.
To make the spiced butter, melt the in a small frying pan over a medium heat. Add the and and fry until the mustard seeds begin to pop, then drop in the and . WARNING: the leaves will spit! Fry for about 20 seconds, then pour over the . READY TO SMASH.
