Oven-roasted cauliflower with Roedjak

Grab a drink and relax, we are going to cook a delicious Indonesian cuisine!

Step 1: Remove the leafy greens from the cauliflower and place a large (deep) pan with water on the stove. When the water starts boiling, add the cauliflower and a good pinch of salt. Boil for 15 minutes.

Step 2: Meanwhile, preheat the oven to 200 degrees and line a baking pan (or oven-proof pan) with parchment paper. Grate and squeeze the lemon. Mix 200 grams of the yogurt with the lemon zest and juice and the Roedjak spice paste.

Step 3: Remove the cauliflower from the pan and rinse with cold water. If you have the time pre-boil the cauliflower and let it cool in the air (instead of rinsing it with water). Then pat dry (if necessary) with a clean tea towel.

Step 4: Place the cauliflower in the baking tin and baste with the yogurt mixture. Sprinkle extra pepper and salt on top and roast in the oven for about 45-50 minutes. Check the appearance of the cauliflower after 40 minutes and cover with a layer of aluminum foil if it discolors too quickly.

Step 5: Mix the remaining yogurt with the sambal sauce. Sprinkle the cauliflower with finely chopped mint and serve with the sambal yogurt.

Selamat makan (Enjoy your meal)!