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Image: Adobe Stock
DJ: Frances Ambler
Recipes and photography by Catherine Frawley
Recipe | Turmeric & Cumin Baked Cauliflower
Sunshine yellow and bejewelled with pomegranate, cauli gets its moment as star of the table.
Serves 4
1 whole cauliflower, leaves and stalk removed
½ tsp cumin
1 tsp turmeric
1 tsp garlic granules
2-3 tbsp olive oil
For the garnish:
200ml natural yogurt
3-4 tbsp pomegranate seeds
Small bunch coriander
1 Bring a large pan of water to the boil and place the cauliflower upside down inside. Boil for 5 mins. Drain and steam dry for 10–15 mins, then pat dry. Meanwhile, line a baking sheet with greaseproof paper and preheat the oven to 220C/Fan 200C/Gas 7.
2 Mix the cumin, turmeric, garlic granules and oil together in a small bowl. Place the cauliflower on the baking sheet (right way up) and brush all over with the mixture. Season and bake for 25–30 mins, or until the edges start to turn golden.
3 Transfer to a serving plate and drizzle over the yogurt, pomegranate seeds and coriander before serving.
This dish is from our ‘Spice Routes’ Gathering menu, which also includes Slow-Cooked Lamb, Spiced Rice with Saffron & Apricots, Honey & Harissa Roasted Carrots, Sumac Yoghurt and Fig & Custard Tart. All the recipes are in our January issue, which is in shops now.
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*Saffron | Why it’s Viridian’s Ingredient of the Year
Saffron, which comes from the stigmas of the delicate Crocus sativus flower, has a long history in traditional healing and as a culinary spice.
Cultivation and use of saffron dates back more than 3,500 years. Historical texts suggest Cleopatra, used saffron in her baths for its cosmetic properties. Egyptian healers used this spice for treating gastrointestinal ailments, and the Romans used it as a deodorizer.
However, in modern times its health properties have attracted considerable scientific interest. Chief among them are studies on its uplifting and antidepressant activity, trials on relieving symptoms of premenstrual syndrome and research into enhancing cognitive ability.
There are three main bioactive compounds in saffron: safranal - a major component responsible for its unique aroma, picrocrocin - responsible for saffron’s bitter taste and crocin - the coloured compound.
Did you know crocus sativus is native to Southwest Asia, but the most-prized saffron is cultivated in Iran? The flowers usually produce three stigmas which are gently hand-harvested in October, farm workers then carefully separate these rust red strands from the petals. It is this labour-intensive harvest that is responsible for its costly reputation. Indeed, weight-for-weight, saffron is more expensive than gold.
So, there is a lot more to this vibrant ancient spice than meets the eye.
Saffron is ethical vitamin company Viridian Nutrition’s Ingredient of the Year 2018.
*Sponsored post
More from the August issue:
Featured
Sponsored post: Pukka's herbal encyclopedia – cinnamon
Full of sweet and stimulating essential oils, cinnamon is a long-time favourite for invigorating and warming the whole body, while generally making life more delicious. Cinnamon’s sweet spiciness comes from a combination of potent compounds including cinnamaldehyde and coumarin which gives this herb its distinctive flavour. Pukka teams cinnamon with star anise and ginger to create a warming, deeply spiced tea.
Soothing and nourishing
In traditional medicines, cinnamon is thought to benefit a cold and sluggish digestion, metabolism and circulation. In Ayurveda, India’s ancient health system, the bark of the tree is used as a major digestive herb. It is wonderfully warming, sweet and pungent. Additionally, cinnamon appears to strengthen nutritional absorption as well as playing an important role in balancing blood sugar and reducing insulin resistance.
Some history
Until the 16th century the origins of cinnamon were a fiercely guarded secret; global trade was controlled by wealthy Arabs who protected their monopoly and justified exorbitant prices by fabricating extraordinary tales, including how cinnamon was only found in giant birds’ nests perched on insurmountable mountain peaks, or in deep canyons guarded by flying snakes! To produce the traditional spice we see today, the bark is harvested and then either powdered or rolled into characteristic quills. The making of cinnamon quills is a traditional art in some countries.
Turn to page 23 of December's The Simple Things for this month's Pukkapedia and more on spices.
More from the December issue:
Featured
More Pukkapedia posts:
Featured
