Nik Sharma’s roasted cauliflower in turmeric kefir | Food stuff

This recipe will take benefit of kefir (buttermilk can be substituted) for its brilliant acidity. I like to use a bottle of freshly opened kefir or buttermilk right here, for the reason that as these liquids age, the lactic acid improves, which not only leaves a powerful tart style but also leads to the milk proteins to curdle promptly on heating.

Using the acidity of fermented dairy such as kefir and the Maillard reaction generates a bittersweet taste and new aroma molecules in veggies. Chickpea flour, which incorporates starch, acts as a thickener for the base of the sauce. The seem of the seeds sizzling is a excellent indicator of how sizzling your oil is: if the oil is scorching ample, they will sizzle quickly and brown promptly.

Serves 4
cauliflower 910g, damaged into bite-dimension florets
garam masala 1 tsp
good sea salt
grapeseed or other neutral oil 60ml
red onion 150g, minced
floor turmeric ½ tsp
purple chilli powder ½ tsp (optional)
chickpea flour 30g
fresh kefir or buttermilk 480ml
cumin seeds ½ tsp
black mustard seeds ½ tsp
pink chilli flakes 1 tsp
coriander or flat-leaf parsley 2 tbsp, chopped

Preheat the oven to 200C lover/gasoline mark 7.

Area the cauliflower in a roasting pan or baking dish. Sprinkle with the garam masala, period with salt and toss to coat. Drizzle with 1 tablespoon of the oil and toss to coat evenly. Roast the cauliflower for 20-30 minutes, until finally golden brown and marginally charred. Stir the florets halfway via roasting.

Even though the cauliflower is roasting, position a deep, medium saucepan or casserole pot above medium-high heat. Include 1 tablespoon of the oil to the pan. Increase the onions and sauté right up until they just start off to flip translucent – 4-5 minutes. Increase the turmeric and chilli powder and cook dinner for 30 seconds. Reduced the warmth to medium-lower and insert the chickpea flour. Cook dinner, stirring continuously, for 2-3 minutes. Reduced the warmth to a mild simmer and fold in the kefir, stirring constantly. Look at the liquid cautiously as it cooks right up until it thickens a bit – 2-3 minutes. Fold the roasted cauliflower into the liquid and take away from the warmth. Taste and insert salt if needed.

Heat a smaller frying pan around medium-large warmth. Add the remaining 2 tablespoons of oil. After the oil is sizzling, insert the cumin and black mustard seeds and cook dinner until finally they commence to pop and the cumin commences to brown – 30-45 seconds. Remove from the heat and add the chilli flakes, swirling the oil in the pan right up until the oil turns pink. Rapidly pour the sizzling oil with the seeds above the cauliflower in the saucepan. Garnish with the chopped coriander and serve heat with rice or parathas.

From The Flavor Equation by Nik Sharma (Chronicle Publications, £26)