Cauliflower and corn parcels with coriander yoghurt sambal

April 9, 2013 (Last Updated: January 11, 2019)
Cauliflower and corn parcels with coriander yoghurt sambal recipe
Print Recipe

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.

 

More From FHE:

April 9, 2013 (Last Updated: January 11, 2019) By
Send this to a friend