Name: Turmeric-yoghurt cauliflower with mint and cardamom
Ingredients: 350g greek yoghurt; 1 tsp ground turmeric; 1 large cauliflower, broken in large roughly 4-5 cm florets (750g); 60ml olive oil; 20g picked mint; 20g picked parsley; 1 ¼ tsp maple syrup; 1 tbsp tamarind paste; ¼ tsp ground cardamom (crushed seeds from 4-5 pods); ½ red chilli (10g), deseeded and roughly chopped; 1 garlic clove, crushed; 1 tsp dijon mustard; 75ml olive oil; 1 banana shallot, thinly sliced in rounds (30g); ½ red chilli, deseeded and thinly sliced; 2 tsp apple cider vinegar; 10g mixed picked parsley and mint, roughly torn; 1 tbsp olive oil; flaked sea salt and black pepper

Turmeric-yoghurt cauliflower with mint and cardamom

New

Side Easy

Serves 4-6 as a side

Prep 25 min

Cook 25 min

This salad started life in our delis, where layers are everything—flavour, texture, colour. Roasted cauliflower forms the base, golden and caramelised from its turmeric-spiced yoghurt coating. On top, a mint and cardamom salsa and a herby salad add freshness and crunch.

Ingredients

350g	greek yoghurt
1 tsp	ground turmeric
1	large cauliflower, broken in large roughly 4-5 cm florets (750g)
60ml	olive oil
MINT AND CARDAMOM PASTE
20g	picked mint
20g	picked parsley
1 ¼ tsp	maple syrup
1 tbsp	tamarind paste
¼ tsp	ground cardamom (crushed seeds from 4-5 pods)
½	red chilli (10g), deseeded and roughly chopped
1	garlic clove, crushed
1 tsp	dijon mustard
75ml	olive oil
HERBY SALAD
1	banana shallot, thinly sliced in rounds (30g)
½	red chilli, deseeded and thinly sliced
2 tsp	apple cider vinegar
10g	mixed picked parsley and mint, roughly torn
1 tbsp	olive oil
	flaked sea salt and black pepper

Method

Preheat the oven to 230C.
Place the yoghurt and turmeric in a large bowl and mix well with 1 ¼ teaspoons of salt and a good grind of black pepper. Add in the cauliflower and coat well with the yoghurt. Place on a parchment-lined tray spacing the cauliflower out so the florets are not touching. Drizzle over 60 millilitres of olive oil and bake for 20-22 minutes, until slightly charred in places and tender.
Meanwhile, make the mint and cardamom paste. Place all the ingredients in the small bowl of a food processor, with ¼ teaspoon of salt, and blitz until smooth.
For the salad, mix the shallots, red chilli and vinegar with ⅛ teaspoon of salt and set aside to pickle for at least 10 minutes. Just before pleating, add the herbs and olive oil.
Arrange the warm cauliflower on a platter and spoon over the mint paste. Top with the salad and serve.