Roast lemon turmeric cauliflower and spiced lamb mince
A delicious mince and winter vegetable dinner
Serves
2 - 4
Prep Time
15 mins
Cook Time
30 mins
This simple but tasty meal is full of flavour from the fragrant spices and is a deliciously warming and satisfying dish that uses pantry staples. It's also a great use for cauliflower when in abundant supply.
These recipes were created by Peter Gordon for Homeland's Community Day.
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ShareIngredients
1/2 a caulifloweri
1/2 tsp cumin seeds
1 tsp coriander seeds
2 cardamom pods
2 tsp fennel seeds
1/2 tsp ground turmeric
1/2 tsp chilli flakesi
1 tsp sea salti
2 lemons
4 Tbsp rapeseed oili
300g Quality Mark lean lamb mince
3 Tbsp olive oil
1 onion
peeled and sliced4 garlic cloves
peeled and sliced1 thumb fresh ginger
grated or julienned10cm stalk fresh rosemaryi
2 stalks curry leavesi
2 cloves
crushed1/2 tsp ground cinnamoni
1 x 400g can chopped tomatoes
3 Tbsp soy sauce
250g yoghurt
handful of mint leaves
shredded3 Tbsp toasted nutsi
Method
Turn oven on to 180°C Fan, line baking dish with parchment paper.
Cut the cauliflower into two wedges and steam for 4 minutes.
Grind the cumin seeds, coriander seeds, green cardamom and fennel seeds fairly fine and mix with the turmeric, chilli and salt in a bowl.
Zest and juice the lemons and mix with the spices, then mix in the oil.
Put on gloves and rub this mixture all over the cauliflower, place in roasting dish.
Roast for 18-25 minutes till nice and golden.
Sauté the onion, garlic, ginger, rosemary, curry leaves and cloves in the oil to colour slightly.
Add the mince and combine with the onion mixture.
Add the cinnamon, tomatoes, soy sauce and ¼ cup water and bring to the boil, then reduce to a simmer and cook for 30 minutes.
Taste for seasoning.
Meanwhile, whisk the yoghurt with the remaining olive oil, mint leaves and a little salt.
Spoon the mince over the roasted cauliflower and drizzle with the minted yoghurt and nuts.
Nutrition Information per Serving (484g)
This nutrition analysis is based on 4 serves.
