Kerala pot-roasted cauliflower with sweet potato and spiced yoghurt

by Michael Bremner
Return to Recipe
Print
4
1 hour 15 minutes

Ingredients

Pot-roasted cauliflower

  • 1 medium cauliflower
  • 200g of butter
  • 200g of Keralan curry sauce, shop-bought
  • 2 dried chillies

Toasted coconut raisins

  • 50g of flaked almonds
  • 50g of coconut flakes
  • 40g of golden raisins, chopped
  • 25g of honey
  • 1 tbsp of black mustard seeds
  • 1 tbsp of curry leaves
  • 2 tbsp of oil

Cumin sweet potatoes

  • 750g of sweet potato, cut into long, slender wedges
  • 70ml of coconut oil, or regular oil if preferred
  • 1 pinch of salt
  • 1 tsp cumin seeds, toasted and cracked

Coconut yoghurt

  • 200g of coconut yoghurt
  • salt
  • pepper

Method

1
Preheat the oven to 180°C/gas mark 4
2
Season the cauliflower all over and heat the butter in a frying pan. Once the butter is foaming, add the cauliflower and cook on all sides until lightly golden, basting with the hot butter as it cooks
  • 1 medium cauliflower
  • 200g of butter
3
Transfer the cauliflower to a deep casserole dish. Pour the Keralan sauce into a jug and add the dried chillies. Let down the sauce with a little water, then pour over the cauliflower. Bake in the oven for approximately 45–60 minutes, basting the cauliflower every 10 minutes or so and adding a little more water if the sauce is getting a bit dry
  • 200g of Keralan curry sauce, shop-bought
  • 2 dried chillies
4
Place a dry pan over a medium heat and add the coconut flakes once hot. Cook until lightly coloured, then tip into a mixing bowl to cool. Add the almonds, again cooking until toasted, then place in the bowl with the coconut. Stir through the raisins, oil and honey, stirring to coat everything. Allow to cool – this might make more than is needed for the dish, but you can store the granola in an airtight container for use with other dishes
  • 2 tbsp of oil
  • 50g of flaked almonds
  • 50g of coconut flakes
  • 40g of golden raisins, chopped
  • 25g of honey
5
Rub the sweet potatoes with the oil, a sprinkling of salt and the cumin seeds. Spread out on a roasting tray and cook in the oven with the cauliflower for the last 25 minutes of cooking
  • 1 tsp cumin seeds, toasted and cracked
  • 750g of sweet potato, cut into long, slender wedges
  • 70ml of coconut oil, or regular oil if preferred
  • 1 pinch of salt
6
Add the curry leaves and mustard seeds to a hot pan with a dash of oil and heat until fragrant. Stir through the yoghurt, then season to taste and set aside
  • 200g of coconut yoghurt
  • pepper
  • salt
  • 1 tbsp of black mustard seeds
  • 1 tbsp of curry leaves
7
When the cauliflower is tender, remove from the oven and cut into quarters. Serve with the sweet potatoes and spiced yoghurt on the side. Drizzle over the sauce from cooking, sprinkle with the granola and serve