Baked cauliflower from the oven

Ingredients for 4 servings:

• 1 kg cauliflower florets
• 600 g natural yogurt
• 2 large garlic cloves
• 20 g ginger
• ½ tsp, crushed cinnamon powder
• 4 cloves
• 2 tsp cumin
• 4 cardamom pods, the inner seeds of which
• 1 tbsp coriander seeds
• ½ tsp turmeric powder
• ¼ tsp paprika powder
• some Pul Biber
• ½ organic lemon(s), zest
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegetarian, spicy, Indian

Pre-cook the cauliflower florets for about 6-8 minutes, then rinse with cold water and drain well. They should still be slightly firm to the bite. Finely chop the garlic and ginger. Finely grind the cloves, cumin, cardamom, and coriander. Mix the yogurt with the ginger, garlic, lemon zest, and all the other dry spices (except nutmeg). Season with salt and pepper. Toss the pre-cooked cauliflower florets with the yogurt mixture and let it marinate, ideally overnight. Lightly grease a suitably sized baking dish and add the marinated cauliflower. Sprinkle everything with a little freshly grated nutmeg. Preheat the oven to 180°C (top/bottom heat) and bake the cauliflower for about 20-25 minutes, until lightly browned. Serve with flatbread or potatoes.