Cauliflower and corn parcels with coriander yoghurt sambal
Ingredients
- 2ml ground coriander
- 2ml ground cumin
- 2ml garam masala
- 2ml turmeric
- 2 mielies, cut into slices
- 400g cauliflower, cut into florets
- 30ml (2 tbsp) oil
- Coriander yoghurt sambal
- 60ml (¼ cup) coriander leaves, finely chopped
- 125ml (½ cup) natural yoghurt
- 15ml (1 tbsp) fresh lime juice
- salt and freshly ground black pepper, to taste
Instructions
1
Preheat the oven to 200°C. Cut 4 x 40cm lengths of baking paper.
2
Mix the coriander, cumin, garam masala and turmeric together in a small bowl.
3
Place the mielies and cauliflower in a large bowl, add spice and oil, and toss to coat.
4
Distribute the vegetables evenly among the pieces of baking paper. Fold the sides over the vegetables and tuck the ends underneath to form a parcel.
5
Place the parcels on a baking tray and bake until vegetables are tender, about 30 minutes. 6 For the coriander and yoghurt sambal, mix the ingredients together in a small bowl, cover and chill. 7 To serve, place parcels on plates and open. Spoon the sambal over and serve immediately with your main course.
