1tspassorted peppercorns green, black, red and white
1tspjaggery
2tbspfreshly chopped coriander with stalks
1cup greek yoghurt
2tbsptahini
2tbspolive oil
1/2tsp or to taste salt
Instructions
Preheat the oven to 180C/375F.
Roast all the whole spices for a few minutes and let them cool slightly. Make a coarse powder using pestle mortar and keep it aside.
In the same mortar make a coarse paste of garlic, chilli with 1 tsp of the coarse spice powder.
In a big bowl, tip in coriander, tahini, 1 tsp olive oil and jaggery and whisk it well. Add in the spice powders, the fresh coarse powder, salt, yoghurt and whisk it well till it makes a thick creamy paste. Add 1 more tsp olive oil to it the marination.
Coat the cauliflower well with this marination from all sides. Coat the roasting pan with rest of the olive oil and place the cauliflower on it.
Roast it in the preheated oven for 30-40 minutes or till it is properly cooked.
Let it stand for a few minutes, then cut and serve with your favourite dressing or sauce.