The Australian Women’s Weekly Food

Plant POWER!

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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