Shefaly's Roasted Cauliflower with Savory Shreekhand
Shreekhand is a sweet, custard-like, regional Indian dish. Though most often served for dessert, it also pairs beautifully with savory main courses in Gujarati cooking. In the traditional, dessert version, yogurt is strained, then doused with sugar, cardamom, and precious, rust-colored saffron. (When pounded, saffron releases an intensely fragrant aroma, which intensifies further when added to hot water or, as here, yogurt.) Saffron can be used in myriad dishes, both savory and sweet. Try this savory version of shreekhand as a dip for crisp-edged florets of garlicky roasted cauliflower.
Makes 4 servings
For the dip:
1 cup Greek yogurt
¼ teaspoon kosher salt
½ teaspoon crushed saffron (best crushed with the back of a wooden spoon or in a mortar/pestle)
For the cauliflower:
2 to 3 small heads cauliflower
¼ cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon ground cumin, optional
6 cloves garlic, minced
Preheat the oven to 450°F.
For the shreekhand dip: In a small mixing bowl, stir the yogurt until completely smooth. Add the salt. Carefully sprinkle in the crushed saffron, and mix thoroughly.
Set aside. The color will deepen over time. Stir again before serving.
For the cauliflower: Chop cauliflower into medium-size florets and place in a gallon-size zip-top bag. Pour in the oil, salt, cumin (if using), and minced garlic. Seal the bag and shake to coat the florets evenly with the oil and spices. (Alternatively, combine the cauliflower, oil, and seasonings in a large bowl.)
Oil a large rimmed baking sheet. Distribute the seasoned florets into a single layer.
Roast for 20 to 25 minutes, then stir and flip. Cook for about 10 minutes longer, until deeply browned in spots.
Serve warm or at room temperature with the shreekhand dip alongside.
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Words, Recipe + Photography © Shefaly Ravula