Whole Roasted Wild Rosella Curry Cauliflower








Preparation Time



minutes Oven

Cooking Time

  • Cauliflower
  • ⅓ cup (80 mL) olive oil
  • 1 x 20 g sachet McCormick Native Wild Rosella Curry Rub
  • 1 large (800 g – 1 kg) cauliflower head
  • Crunchy Topping
  • ¼ cup mixed nuts & seeds
  • 2 tbsp coconut flakes
  • ¼ cup dried mango & apricots, finely chopped
  • Yoghurt Sauce
  • 1 cup (260 g) plain Greek style yoghurt
  • ¼ cup (60 mL) lemon juice
  • ½ tsp minced garlic
  • 2 tsp sea salt flakes
  • 3 tbsp fresh mint leaves, chiffonade, plus more for garnish
  1. Preheat oven at 220°C (200°C fan-forced) and line two baking trays with baking paper. Combine oil and seasoning in a small bowl. Remove the large outer leaves from the cauliflower head and trim the base so that the cauliflower stands on its own.
  2. Place the cauliflower in a large bowl and cover with cling wrap. Poke some holes in the cling wrap and steam in the microwave on HIGH for 10 minutes. Then carefully transfer cauliflower to the lined tray.
  3. Use ¼ cup (60 mL) of the seasoning mix to coat the cauliflower. Brush all over and bake in the oven for 45 minutes or until tender enough to pierce its centre with a knife.
  4. Whilst cauliflower is cooking, combine nuts, seeds and coconut flakes with the remaining seasoning mix for the crunchy topping. Toss to coat well. Lay flat on prepared tray and cook in the same oven as the cauliflower for 10-12 minutes or until golden. Remove from oven and carefully toss dried fruit through hot mix. Set aside to cool completely.
  5. In a bowl, combine all ingredients for the yoghurt sauce, except the mint. Whisk until smooth. Sauce should be of medium viscosity but runny enough to pour. If still too thick, add some water as needed to reach desired consistency. Stir through mint.
  6. To serve, add some yoghurt sauce to your serving dish, then place the cooked cauliflower head on top. Sprinkle with the crunchy topping. Serve with more yoghurt sauce and crunchy topping.
Recipe Tip

• Cauliflower comes in different sizes. If you're cauliflower is on the smaller side, check it during the steaming process sooner. You want it tender but not mushy.

• For the nut and seed mix, we used pepitas, sunflower seeds, black sesame seeds, and activated buckwheat.

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