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  • The Australian Women’s Weekly Food

    Plant POWER!

    Apr 27, 2020 5 minutes

    CHARGRILLED CAULIFLOWER WITH SPICY YOGHURT

    PREP + COOK TIME 30 MINUTES SERVES 4

    2 large heads romanesco cauliflower (900g), quartered through the core (see Notes, p 79)
    ½ teaspoon coriander seeds
    ½ teaspoon cumin seeds
    ½ teaspoon white peppercorns
    1 stalk lemon grass
    4 cloves garlic
    3 green onions
    1/3 bunch fresh coriander
    2 fresh long green chillies
    1/3 cup (80ml) extra virgin olive oil
    ½ teaspoon sea salt flakes
    ½ teaspoon ground turmeric
    2/3 cup (190g) Greek–style yoghurt
    2 tablespoons fresh lime juice
    1/3 cup (55g) smoked almonds, chopped coarsely
    2 tablespoons fresh thai basil leaves

    1 Bring a large saucepan of water to the boil. Fill a bowl with iced water. Blanch romanesco for 2 minutes or until bright green. Drain, then refresh immediately in iced water. Drain again, then transfer to a wire rack to dry.

    Heat a small saucepan over medium heat. Add seeds and peppercorns, and cook, stirring, for 1 minute or until fragrant and lightly toasted.

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