Roasted cauliflower with raita

• 1 large cauliflower
• 8 tablespoons Greek yoghurt
• 2 tablespoons of olive oil
• 2 tablespoons garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• Juice 1/2 lime

Indirect cooking system

Cut the leaves off the cauliflower and remove the bottom of the stem. If necessary, cut off the stem slightly so that the cauliflower fits snugly in the skillet.

Mix the Greek yoghurt, olive oil, garam masala, turmeric, coriander, cinnamon, cumin, cayenne pepper, salt, black pepper and lime juice in a bowl and make the marinade.

Generously brush the cauliflower with the marinade and leave it in the marinade for at least 30 minutes, preferably overnight.

Preheat the Kamado to about 200 degrees Celsius indirectly.

Place the cauliflower in a cast-iron skillet on the stainless steel grill. Bake the cauliflower for 45-60 minutes, or until tender and golden brown.

Meanwhile, mix all the ingredients for the raita together in a bowl and stir well. Season with salt to taste. Serve the raita along with the Indian-style roasted cauliflower. The fresh flavours of the raita go well with the spicy and tangy flavours of the cauliflower.

Remove the skillet from the Kamado and let the cauliflower cool for a few minutes.

Slice the cauliflower and garnish with the raita, mint, pomegranate and roasted almond flakes.

This dish goes very well with e.g. an Indian curry with chicken!