Baked cauliflower with mint yoghurt

Name: Baked cauliflower with mint yoghurt
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Heads Cauliflower; 7-10 Tbsp Salt; 2 TABLESPOONS clarified butter; 1 TEASPOON Garam Masala; 1 TEASPOON Turmeric; 600 g Whole milk yoghurt; 2 TABLESPOONS shelled sesame; 1/2 bunch Mint; 1/2 TEASPOON Chilli powder

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Heads Cauliflower
7-10 Tbsp Salt
2 TABLESPOONS clarified butter
1 TEASPOON Garam Masala
1 TEASPOON Turmeric
600 g Whole milk yoghurt
2 TABLESPOONS shelled sesame
1/2 bunch Mint
1/2 TEASPOON Chilli powder

Directions

1
Clean the cauliflower, divide into florets, wash and precook in salted water for 6 minutes. Quench cold and drain. Heat 2 tablespoons of clarified butter in a pan. Sweat Garam Masala and turmeric in it.
2
Add 150 g yoghurt and boil up once while stirring. Season with salt. Put the cauliflower florets in a greased, ovenproof dish and pour the yoghurt sauce over them. Sprinkle with sesame seeds and bake in a preheated oven (electric range: 225 °C/ convection oven: 200/ gas: level 4) for approx. 20 minutes.
3
Season 450 g yoghurt with salt and chilli powder. Wash the mint and dab dry. Pluck the leaves from the stalks and cut into fine strips. Remove cauliflower from the oven and serve with mint yoghurt.