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• Turmeric and butter roasted cauliflower with pink pickled onions

Turmeric and butter roasted cauliflower with pink pickled onions

Published: March 3, 2016 at 2:01 PM

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Makes 9

Easy

Total time: 50 mins

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This multi-tasking turmeric and butter roasted cauliflower with pink pickled onions recipe works as a starter, side or veggie main served with rice

Vegetarian

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Ingredients

Nutrition

• 1 red onion

  halved and very thinly sliced

• 3 tbsp red wine vinegar

• 2 tsp caster sugar

• 3 tbsp tahini

• 150ml natural yogurt

• ½ bunch dill

• 1 large clove garlic

  peeled and halved lengthways

• 9 mini cauliflowers

• 100g butter

• 1 tsp ground cumin

• 2 tsp turmeric

• sea salt

Nutrition: per serving

• kcal219

  low

• fat14.5g

• saturates6.9g

• carbs12g

• fibre4.8g

• protein7.8g

• salt0.4g

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Method

• step 1

  To make the pickled onions, put the sliced onions in a bowl and add the vinegar and sugar with a little pinch of salt. Toss together then leave to macerate, stirring now and then. The onions will eventually become really soft and turn a lovely bright pink.

• step 2

  Mix the tahini, yogurt, dill and halved garlic clove. (You’ll be scooping the garlic out later, the idea is just to give a really subtle hit to the sauce). Add enough water to get a drizzling consistency and chill until needed.

• step 3

  Heat the oven to 200C/fan 180C/gas 6. Put the butter in a small pan with the spices and a pinch of salt. Melt together, then cook very gently for 1-2 minutes. Put the caulis in a roasting tin or on a baking sheet. Brush over the butter then turn over to coat in as much of the butter as possible (but don’t worry if you don’t hit every spot).

• step 4

  Cover the whole tray with foil and cook for 20 minutes, then take the foil off and cook for another 20-30 minutes, or until tender and starting to catch a little at the edges.

• step 5

  Scoop the garlic out of the sauce and drain the pickled onions.

• step 6

  You can serve this from the tin or transfer the caulis to a platter, or individual plates. Scatter with the onions then drizzle all over with the sauce. Serve with a bit of extra dill, if you like.

Try more of our cauliflower recipes here...

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