Delicious roasted cauliflower with spicy pea sauce

This wonderful recipe, shared by Starts at 60 reader Kumar, will transform a simple vegetable into an incredible, flavour-packed experience.

Ingredients

  • 1 whole cauliflower, trim off leaves and cut the stalk so the cauliflower sits flat
  • 1/2 cup natural yoghurt
  • 2 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp chilli flakes
  • salt

Method

Place the cauliflower into a deep casserole dish or dutch oven on some baking paper.

Ad. Article continues below.

Mix the curry powder and turmeric into the yoghurt add salt to taste and brush thickly over the cauliflower.

Sprinkle with the chilli flakes, cover and bake in a preheated oven 190º for 30 minutes.

Remove cover, test by piercing with a skewer, and if it is still firm bake for 15 minutes more.

When it is just tender, remove cover and bake for a further 15- 20 mins so the surface of the cauliflower gets charred.

Slice into chunks and serve hot with spiced split pea curry sauce (recipe below)

Ad. Article continues below.

Spiced split peas

Ingredients

  • 1 cup yellow split peas, washed
  • 2 tbsp curry powder
  • 1 brown onion – chopped
  • 1 clove garlic – chopped
  • 1 tomato chopped
  • 1 sprig curry leaves
  • 1 cinnamon stick
  • 1 tsp turmeric powder
  • 1 green chilli – sliced
  • salt

Method

  1. In a small saucepan, add all the ingredients except for the coconut milk and salt.
  2. Add enough water to cover the split peas and cook until tender (about 15- 20 mins). Add more water if required.
  3. When the split peas are just tender, add the coconut milk and salt and cook until split peas are tender – add further salt and chilli to taste if required.
Ad. Article continues below.

Optional extra topping

  1. In a small frying pan, heat up 4 tbsp of vegetable oil
  2. When hot, add 1 tbsp black mustard seeds and a few fresh curry leaves. Cover with a lid.
  3. As soon as mustard seeds splutter, take off heat and add this (oil, mustard seeds and fried curry leaves) to the cooked lentils, and stir through.
  4. Serve over the cut chunks of roasted cauliflower.

Huge thanks to Kumar for submitting this recipe!

If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe for the Starts at 60 community – we’d love to share it! Simply fill in the form below.

Submit your article here