Long gone are the days of bland, boiled cauliflower! There are few things more delicious and versatile than a whole beautiful cauliflower. You can turn it into a Sunday roast, chunk it up and spice it up, make it into steaks, puree or soup. The world is your…cauliflower! Let me introduce you to this new recipe: miso roasted cauliflower with courgette raita.
As always, I try to eat mindfully and read about the amazing nutrients in my food. So let me share some about cauliflower:
- Helps Reduce Cancer Risk.
- Fights Inflammation.
- Decreases Risk for Heart Disease and Brain Disorders.
- Provides High Levels of Vitamins and Minerals (Especially Vitamin C and Vitamin K)
- Improves Digestion and Detoxification.
- Helps Balance Hormones.
- Preserves Eye Health.
How can you not love it?
Ok. Let’s make this dish now. Here’s what you need.
Miso roasted cauliflower with courgette raita
A delicious, savoury dish full of flavour. Asian inspired from two different parts of the world, healthy and easy to make.
Pre-heat the oven at 180 degrees Celsius.
Wash and cut the cauliflower into small florets.
Mix the cauliflower In a bowl with the miso paste, 1 crushed garlic clove, the olive oil, coriander, turmeric powder and a pinch of salt. (don't be afraid to use your hands and coat everything evenly.
Place on a tray and bake for 30-40 mins, checking every 20 mins for it to be golden and crispy in some parts. Don't let it overcook as it becomes soggy and inedible.
Meanwhile make the raita by grating the courgette and adding it to the yoghurt with honey, chopped mint, the remaining crushed garlic, a gulp of olive oil and lots of salt and pepper. (without oversalting, of course). Keep tasting until you're happy.
Take the cauliflower out of the oven and let it cool down slightly. Serve with the yoghurt for dipping! Prepare for people will ask for more 😉