Vocal Voices

Something I saw on Saturday kitchen the other day, so giving it a go.

A whole cauliflower, take off the leaves and the heart, not all, as it should still stay together.

In a bowl, add 250g natural greek yoghurt, add 1 - 2 teaspoons of curry powder and 2 - 4 teaspoons of curry paste. ( I can't get curry paste, so mashed some garlic gloves.)

Mix all that together then spread over the cauli. Stab cauli all over

Put in oven and bake, depending on size 50 minutes to an hour.

Gas 4 or 180C.

I'll let you know what it tastes/looks like

Huuummmmm, well, obviously my gas oven needs to be better It's brilliant at roast taters, but obviously not so good on cooler things.

The flavour was good - and the outside was ok, but the inside wasn't cooked - although Grumpy, being a very good boy, ate some of it

So I'm going to freeze it then microwave it, for the next curry. Hopefully, that'll soften it up.

I would think that it would need at least 2 hours and a hotter oven - o maybe it was just a huge cauli

I've cut out a recipe where you cut the cauli right through, into thick slices, then much the same, tandoori-style, yoghurt mixed with curry paste.
Or just oil and curry spices.
That would probably work better

I think it was Madhur Jaffrey who I saw do this.

She cored the cauli from below and sealed it in a dome of foil for the first part of cooking then removed it to allow it to, sort of, crisp up. No idea of the times but I would have thought that 1 hour was not enough.

Certainly not in my oven WM

It does superb roast taters, but this is the second time I've noted that the lower heat is not good.

But as I'm giving it to a friend in a few weeks, we'll see what the new oven is like.

And yes, I was concerned about an hour, but that's what they said on Saturday Kitchen.

Ton, have a look here how to make your own curry paste :
http://www.jamieoliver.com/recipes/reci ... Xsbvd2u.97

I think you can get most bits and bobs can't you? If not let me know - happy to post some off again x

What is it with JOliver and oil?

I know that his name 'Oliver' and has 'olive' in it, but give us a break with the oil bit!

Use just enough to bind the dry ingredients and gently heat them till the oil creates a sheen. Jar up in a sterilised jar and refrigerate.

The olive oil we get here, WM, is soooo much better than you get in England.

And I'm sure Spain, Italy are the same.

I look for0.3% if I can. the 0-5% is fine, but not for cooking.

I did pork steak, with roast taters (by request ) steamed carrots, brocolli and the rest of tinned peas, as that was all I had.

We just poured the olive oil over it all, with sea salt and ground black pepper.

Gorgeous.

Oh, and I roasted garlic and onion with the taters, so that added more flavour

I've bought some gorgeous olive oil back from Corfu, every time we've been, it is far nicer than the stuff I buy here. We get through it a fair bit, one of Mick's fave dinners is baked veg such as peppers, onions, courgettes etc, on a tray with some chops or chicken pieces and sprinkled with herbs, sloshed with olive oil, then into a hot oven, Really simple but so healthy and delish Not much washing up either

I love the sound of the curried cauli, but know it would play havoc with my tum

This one sounds good for the method Ton, and says a total of an hour and 20 minutes
http://www.bbcgoodfood.com/recipes/spic ... kpea-salad