Maray’s Cauliflower Recipes: Roasted Spiced Cauliflower and Bhaji‑Style Bites
Two cauliflower‑centric dishes showcase the vegetable’s ability to soak up bold sauces and crisp up in a flavorful batter.
Roasted Cauliflower with Triple Sauce
Ingredients
3 tbsp sea salt, 2 tsp ground turmeric
1 large cauliflower (about 1.2 kg, leaves trimmed, halved; 900 g net)
3 tbsp vegetable oil
Tahini sauce: 3 tbsp tahini paste, 1 tbsp lemon juice, 1 tbsp water
Green sauce: 100 g fresh coriander (stalks included), 100 g fresh parsley (stalks included, plus extra for garnish), 2 garlic cloves, 2 medium red chillies (stalks removed), 50 ml lemon juice, fine sea salt, 180 ml rapeseed oil
Harissa‑honey dressing: 2 tbsp harissa paste, 1 tsp honey, 1 tsp white‑wine vinegar
To finish: 100 g natural yoghurt, pomegranate seeds, flaked almonds, 1 tsp paprika, chopped parsley
Method
Boil a large pan of water, add 2 tbsp salt and 1 tsp turmeric, then simmer the cauliflower halves for about 10 minutes until just tender. Drain and let steam‑dry in a colander for 10 minutes.
Preheat the oven to 220 °C (200 °C fan) / 425 °F / gas 7. Mix the remaining salt and turmeric with the vegetable oil and rub over the blanched cauliflower. Place cut side down on a tray and roast 20–25 minutes, turning once, until edges are charred.
While roasting, prepare the sauces: combine tahini, lemon juice and water; pulse coriander, parsley, garlic, chilli, lemon and salt in a food processor, then slowly drizzle in rapeseed oil to emulsify; loosen harissa with honey and vinegar.
When roasted, transfer cauliflower to a platter, spread yoghurt, drizzle the three sauces, and scatter pomegranate seeds, almonds, parsley and a dusting of paprika. Serve hot.
Spicy Cauliflower Bhaji
Ingredients
1 tsp sea salt, 1 tsp ground turmeric
1 small cauliflower (about 500 g, leaves trimmed)
500 g white onion, peeled and finely sliced
125 g frozen garden peas
20 g desiccated coconut
20 g black onion seeds, 20 g white sesame seeds
1 tsp chilli flakes, 2 tsp garam masala
60 g cornflour, 65 g gram flour
1 tsp lemon juice
50 ml sparkling water
2 tbsp rapeseed oil for sautéing
Method
Boil water, add 2 tbsp salt and turmeric, then simmer the whole cauliflower for about 8 minutes until cooked but still firm. Drain, cool, and grate through a large‑hole box grater.
Sauté sliced onions in 2 tbsp rapeseed oil over medium heat for 6–7 minutes until soft.
In a large bowl combine grated cauliflower, sautéed onions, peas, coconut, both seed types, chilli flakes, garam masala, cornflour, gram flour, lemon juice and 1½ tsp salt. Whisk in sparkling water gradually until the batter is loose yet holds its shape when dropped into oil.
Heat oil in a pan and fry spoonfuls of the batter until golden and crisp. Drain on paper towels and serve while hot.
Key Points About Cauliflower
Both recipes demonstrate cauliflower’s ability to remain satisfyingly al dente while acting as a flavour sponge for intense herbaceous, spicy and sweet components. The green sauce keeps well in a sealed container for up to a week, making it a versatile accompaniment beyond the roasted dish.
