There are plenty of recipes that include cauliflower as a healthy, nutritious ingredient to consume; and they’re right. Cauliflower is a great antioxidant due to its high content of Vitamin C, but also other nutrients like fiber and many minerals, essential for your daily intake.
This recipe, however, moves a step further and gives you the key elemens of developing crispy edges on the cauliflower florets, and a yoghurt dressing to die for.
The vegetable that needs to be slipped into your diet; if not daily, then 3-4 times per week would be great. This is mainly because of the impressive nutrients that you can get from this plant. It includes almost every Vitamin and mineral that you need, making it a really strong antioxidant for your body. It is also a low-carb alternative, compared to grains or other starchy products that are high in carbs and tend to make you feel bloated. This recipe uses only the florets of the plant and this is the trcik here. These florets can turn into the most crispy, crunchy and moist at the same time bites that can replace any fried side dish you could possibly imagine. Just remember to do every time the technique mentioned below and you will have this result, guranteed.
Technique to a perfect crisp florets
This technique is really straight-forward. Just remember to tear apart the florets from the whole cauli plant and spread them on the parchment paper, without any overlapping. This will ensure that each floret has its own space there to get roasted, crisp and delicious. Finally, set the tray on the lowest level in the oven, so the heat radiates underneath and forces the heat to penetrate the floret quickly and more rapid. Just don’t forget to turn them halfway through the cooking process.
The tartness of a good quality yoghurt, will become your favourite dressing to dip these handy little floret bites and produce a balance of flavour from the sweet caramelised taste of the cauli.
These are probably the most essential part of the recipe. Without them, not flavour would be produced and no taste would come out of that crispy little bites. The four key spices for this recipe are cumin, turmeric, sweet paprika and cinammon; of course salt and pepper must be included.
- 1 whole cauliflower (teared into florets)
- 3 tbsp olive oil
- 2 tbsp turmeric
- 2 tbsp sweet paprika
- 1 tbsp cinammon
- 1 tbsp cumin
- 180g Greek yoghurt
- 1 lemon (juice and zest)
- 1 tbsp hummus
- 1 tbsp olive oil (for the dressing)
- Handful of mint (chopped finely)
- Preheat the oven to 200C
- Line a baking tray with parchment paper
- In a medium bowl, toss together the cauliflower florets, 3 tbsp olive oil, cumin, cinammon, sweet paprika, turmeric, salt and pepper. Get a nice coat on all of the florets
- Spread them evenly, without overlapping, in the tray
- Cook for 10 minutes at 200C. Then turn them around and cook for another 5 minutes at 220C
- While waiting, prepare the dressing
- In a medium bowl, mix together the yoghurt, olive oil, hummus, lemon juice and zest and mint. Incorporate them well and season with salt and pepper. Leave in the fridge until needed
- As soon as the florets get this golden crisp colour, remove them and leave them to rest at least 5-10 minutes
- Dip them into the dressing and enjoy.