Zahra Bi’laban (Cauliflower In Yoghurt)

Roasted Cauliflower Ingredients

1 large cauliflower (abt 1.5 kg, cut into bite sized florets)1 &1/2 tsp ground cumin1 tsp salt1/2 tsp ground black pepper4 tbsp olive oil

Yoghurt Sauce

1 tbsp olive oil3 cloves garlic (minced)1 medium onion (diced)4 cups plain yoghurt2 tbsp corn starch2 cups chicken or vegetable broth (lukewarm)1 tsp salt (to taste)1/4 tsp ground black pepper (to taste)

Steps

Toss cauliflower with the rest of the ingredients, place on a lined baking sheet, cook till golden brown & tender (either roast them on a baking sheet at 180 deg C for 30-40 mins or air fry at 200 deg C for 15 mins), set aside.Heat oil in a pot on medium high heat, add garlic & onion, cook till onion turns translucent & set aside to coolIn a blender, add garlic & onion mixture, yoghurt, broth, corn starch, salt & pepper, blend till smooth.Add yoghurt sauce into the pot used earlier, let it simmer on medium low heat until it starts to bubble & slightly thicken.Once this happens, toss in roasted cauliflower florets, stir & cook for 15 mins so all the flavours come together.Taste to adjust seasoning, transfer onto plates, serve with vermicelli rice, garnish with chopped parsley & fried shallots.