Golden roasted cauliflower gets a bright pepper finish and a cool yogurt base.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 700 g cauliflower florets
- 2 tsp finely minced Aji Amarillo
- 2 tbsp olive oil
- 150 g plain yogurt
- 1 tbsp lime juice
- 1/2 tsp ground cumin
- 1/2 tsp salt
Method
- Heat oven to 220°C / 425°F. Toss cauliflower with oil, cumin and half the salt.
- Roast 25–30 minutes, turning halfway, until browned and tender.
- Mix yogurt, lime, remaining salt and pepper. Taste the sauce, then spoon beneath the cauliflower.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Aji Amarillo Pepper Seeds
Grow another ingredient
More ways to use your harvest
Optional pepper variation: choose one of the varieties below and omit the named chile in this recipe. Mince a little ripe pepper flesh very finely and begin with a pinhead-sized amount mixed into the entire batch. Taste the finished mixture and increase gradually only if wanted. Heat varies widely; this is a seasoning option, not a spoon-for-spoon swap. Wear gloves and avoid touching your eyes.
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
