Spice up your life with this dish

WE'VE passed the winter solstice, the days are getting longer - and I'm finding it harder to come up with exciting ideas for serving cold-weather vegies.

Crispy roasted root vegetables such as potatoes and pumpkin are a no-brainer, but there are other methods of cooking vegetables that may be just a tad healthier.

This week's recipe, roasted cauliflower, is simple and delicious; the subtle Indian spices complement the strong cauliflower flavour perfectly.

Dial the spiciness up or down with your choice of curry paste; a Madras or vindaloo will give you more heat than a korma or tikka paste. It's up to you.

It's a set-and-forget meal; once it's in the oven you need do no more until you serve it.

Cauliflower has come in from the cold these days, so to speak; among other things it's being used as a rice substitute for those following a low-carb diet, and I've even seen recipes where it's pressed into a dish and baked to become a pie crust of sorts.

Cauliflower is a part of the brassica family that also contains broccoli and Brussels sprouts; also known as cruciferous vegetables, they are chock full of vitamins, folates, potassium, magnesium and other things vital for good health.

Try accompanying this recipe with some side dishes like a spicy mango chutney or a brinjal (eggplant) pickle and some warm naan bread.

Whole roasted cauliflower

Serves 6

INGREDIENTS: 1 large whole cauliflower

2 cups plain yogurt

zest and juice of a lime

1 tbs curry paste

1 tsp ground cumin

½ tsp ground coriander seeds

freshly ground pepper and sea salt, to taste

fresh coriander leaves, to garnish

METHOD: Preheat oven to 200 degrees.

Line a baking sheet with parchment.

Remove any leaves and cut cauliflower into large florets.

Combine yogurt, lime zest and juice, curry paste, cumin and salt and pepper in a bowl.

Place cauliflower pieces in the bowl and, using your hands (wear food-grade disposable gloves to prevent staining), toss the florets in the marinade, and rub it in well.

If there is any marinade left over, reserve it for a dipping sauce.

Place the cauliflower pieces on the baking sheet and bake at 200 degrees until the marinade has formed a crust and is golden brown, about 30-40 minutes.

Test for done-ness by piercing with a skewer - it should go in easily.

Garnish with coriander leaves and serve with any leftover marinade as a dipping sauce.

Contact Maggie at maggies.column@bigpond.com