In our house, roasted cauliflower is highly sought after. We eat it two or three times a week, often on its own, sometimes sprinkled with pomegranate seeds, and occasionally dressed up in a punchy sauce. This herbaceous yoghurt has loads of attitude – vibrantly green with the addition of peas, this sweet minty sauce is also lovely as a creamy pasta sauce.
This great recipe comes from Family by Hetty McKinnon, published by Plum. RRP $39.99. If you missed Lyn Potter’s review of this yesterday, check it out here.
Serves 4 / gluten free
Ingredients
- 1 cauliflower head (about 800 g), cut into large florets
- extra-virgin olive oil
- 200 g (1 cup) quinoa, rinsed
- 500 ml (2 cups) vegetable stock or water
- 250 g (2 cups) frozen peas
- 90 g (1 cup) bean sprouts or microgreens
- ¼ cup mint leaves
- sea salt and black pepper
MINTED PEA YOGHURT
- 80 g (½ cup) frozen peas
- ¼ cup mint leaves, roughly chopped
- 250 g (1 cup) Greek yoghurt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon maple syrup or honey
- sea salt and black pepper
Can substitute
- frozen peas for fresh peas
- quinoa for grains such as pearl barley, farro, freekeh or brown rice
Directions
- Preheat the oven to 200 °C.
- Place the cauliflower florets on a baking tray and drizzle with olive oil.
- Roast for 20-25 minutes, until tender and golden. Remove from the oven and season with sea salt and black pepper.
- Add the quinoa to a saucepan and pour over the vegetable stock or water. Bring to the boil, then cover, reduce the heat to low and cook for 15-20 minutes, until the quinoa is translucent and has absorbed all the liquid. Remove from the heat and allow to cool for 5-10 minutes in the pan. Fluff with a fork.
- Bring a small pot of well-salted water to the boil. Blanch the peas –including the peas for the yoghurt sauce – for 60 seconds. Drain and refresh under cold running water until completely cold. Set aside.
- To make the minted pea yoghurt, combine the mint, 80 g (½ cup) of the blanched peas and the yoghurt in a blender or food processor and blend until smooth. Add the olive oil and maple syrup or honey, season with sea salt and black pepper and blend until everything is combined.
- Combine the cauliflower, quinoa and peas, drizzle with some olive oil, and season with sea salt and black pepper. To serve, dollop the pea yoghurt all over the cauliflower and top with sprouts or microgreens and mint leaves.
Reviews by Lyn Potter
Parent and grandparent, Avid traveler, writer & passionate home cook