This recipe calls for cauliflower but I found this great broccoflower at Nature's Fare and couldn't resist. Its flavour isn't as strong as cauliflower and it just looks so cool. I would certainly buy it again.
I made this with the real greek yoghurt. I used organic but it was still milk. You could try using soy or coconut and I would be interested in hearing how it worked out for you. The greek yoghurt is thick so it really coated the broccoflower and stayed on throughout the baking.
It was quite spicy so I used the leftover yoghurt mix as a dip. It seemed to be less spicy when it hadn't been cooked.
Spicy Broccoflower (adapted from Shape Magazine)
Ingredients:
1 tablespoon vegetable oil
1 head broccoflower
1 1/2 cups plain Greek yogurt
Juice of 1 lemon
2 tablespoons chile powder
1 tablespoon cumin
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
Directions:
Preheat the oven to 400 degrees and lightly grease a small baking sheet with vegetable oil. Set aside.
Trim the base of the broccoflower to remove any green leaves and the woody stem.
In a medium bowl, combine the yogurt with the lemon juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
Dunk the broccoflower into the bowl and use your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with tofu or other veggies.)
Place the broccoflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 40 minutes. The marinade will make a crust on the surface.
Let the broccoflower cool for 10 minutes before cutting it into wedges.
It was delicious! I could have eaten it all!
- Posted using BlogPress from my iPad
No comments:
Post a Comment