A deliciously spicy roasted cauliflower served on a refreshing mint raita, garnished with pickled onions, pomegranate seeds, and coriander. This dish is a unique take on a deconstructed curry.
1: Preheat the oven to 200C.
2: Remove the leaves from the cauliflower and cut it into florets.
3: Place the florets on a baking tray, drizzle with olive oil, and add the spices. Mix well.
4: Roast in the oven for 15-20 minutes.
5: Meanwhile, put mint leaves in a pestle and mortar with a pinch of salt and the garlic clove. Grind until a paste forms.
6: Add the yoghurt to the mint paste and mix well. Season to taste.
7: Spread the yoghurt on a plate, top with roasted cauliflower, and finish with pickled onions, pomegranate seeds, and fresh coriander.
