Roasted cauliflower in turmeric kefir from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 83) by Nik Sharma

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Notes about this recipe

  • paisleymonsoon on January 07, 2026

    This was absolutely delicious. The chickpea and buttermilk sauce was a revelation. All the flavors were amazing together. I only wish we'd started with a larger cauliflower!

  • anothersarah on August 07, 2023

    This was ok but disappointing considering all his other recipes have been great. I used buttermilk and it took a while to incorporate which was not appealing to look at. The final dish was a bit heavy as others have noted but without the needed flavor to balance it out. There are better cauliflower and Sharma recipes out there.

  • Trentinla on January 31, 2023

    it was a 'like' not a love. Tasted of cauliflower in a yogurt sauce. The tadka does make the recipe much better, so dont skip it. I did use a purple cauliflower which makes for an.. interesting.. final color (not recommended lol)

  • grindabod on November 29, 2021

    I love how to me this felt like a nod to cauliflower in béchamel sauce, a dish from my childhood (one of those "vegetables" that all children love). The warm spices are really lovely in this, and thanks to the chickpea flour roux you can heat through your dairy without any fear of it curdling.

  • turnipgreens on January 30, 2021

    I used fresh full-fat buttermilk in place of kefir. Besan flour takes a while to cook out, it thickened quite a bit, so I had to add more buttermilk at the end to get a proper sauce. The final flavor of the sauce is a bit strange - only half the family liked it. Therefore I served the cauliflower and sauce separately. Final tadka is essential. This recipe will not make it to repeat status in our house.

  • DFarnham on December 30, 2020

    We liked this dish. Made exactly as written, using buttermilk. I would try keifer next time. My buttermilk was very thick, and I thought it was a tad heavy for the dish.

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