A firm favourite in our house! A delicious main meal centrepiece for Vegetarians, easily converted to a vegan recipe and a great side dish too.
Did you know that cauliflower is a fantastic ingredient choice for menopausal women? Cauliflower is low in calories and carbohydrates, making it a great option for those watching their weight. It's also versatile and can be incorporated into a wide range of dishes, from soups and salads to stir-fries and even pizza crusts! Plus, cauliflower is loaded with essential vitamins, minerals, and antioxidants that can help combat some of the challenges associated with menopause. Read more here.
This recipe, adapted from Sainsbury's magazine Eat Veggie, is particularly delicious with a BBQ as an alternative to starchy carbohydrate baked potatoes or rice salads.
Super easy to make.
Basic recipe
1 large Cauliflower (approx. 900g)
100g thick Greek Yoghurt
2 ½ tablespoons Tikka masala paste ( or make your own by frying some curry powder of your choice in a little oil and leaving to cool)
½ tablespoon tomato puree
½ lemon -juiced – use half in this part of the recipe and the remaining juice to make it more fancy.
½ tablespoon grated ginger
To make it a little more fancy
½ red onion finely sliced
Pinch of sugar
Pomegranate seeds (about 50g)
Some chopped coriander
¼ juice of lemon
To serve
Mango chutney
Lemon wedges
Extra Greek yoghurt
Cut the leaves off the cauliflower and cut so that the base is level and flat so it can sit on its base.
Put cauliflower into a roasting tin.
Put small 150ml bowl of water in roasting tin next to cauliflower to add steam for moisture during cooking.
Heat oven to 180C fan
Mix together all the other ingredients in the basic recipe.
Rub all of the mixture into the cauliflower and leave it on as a nice thick layer.
Put in oven
Bake for approx. 1 hour until the stem is tender and the outside is golden/slightly charred.
*Top up water if it runs low during cooking.
To make it a bit more fancy mix the ingredients listed in this section and leave to marinate whilst the cauliflower cooks.
Serve as an accompaniment with extra Greek yoghurt, lemon wedge and mango chutney. Enjoy!