Cypriot-Style Cheese with Butter Cauliflower
in honey glaze with roti, zesty cucumber salad & fresh herbs
Recipe Developer Iris: "The very first time I tasted Cypriot-style cheese, I was sold! That first time I ate an Indian dahl, with this delicious cheese as a topping. For this roti wrap, I combined it with a spicy sauce, cauliflower and fresh cucumber."
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Roti
(Contains Mustard, Wheat)
½ piece
Onion
½ sachet(s)
African-inspired spice mix
10 g
Garlic-ginger-chili mix
½
Tomato paste
5 g
Fresh coriander & mint
(May be present Celery)
½ piece
Lime
½ sachet(s)
Curry powder
(Contains Celery, Mustard)
100 g
Cypriot-style cheese
(Contains Milk)
150 g
Cauliflower
75 g
Cooking cream
(Contains Milk)
½ piece
[Persian] cucumber
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 tablespoon
Sunflower oil
½ tablespoon
Honey [or plant-based alternative]
50 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Cut the head of the cauliflower into florets, then dice the stem and cut the leaves into strips. Transfer the cauliflower to a parchment-lined baking sheet, drizzle with sunflower oil and season with salt and pepper. Roast in the oven for 20 - 25 minutes or until done.
- Finely dice the cucumber and finely chop the onion.
- Finely chop the fresh herbs, being sure to keep them separate. Quarter the lime.
- In a small bowl, combine the cucumber with the fresh mint, half of the onion and the juice of a quarter lime per person. Season to taste with salt and pepper, then set aside.
- Melt a knob of butter in a deep frying pan over medium heat. Fry the rest of the onion with the African-inspired spices, curry powder and the garlic-ginger-chili mix* for 2 minutes.
- Lower the heat, then add the tomato paste and fry for 5 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Pat the Cypriot-style cheese dry with kitchen paper and dice into 1 - 2cm cubes.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the Cypriot-style cheese for 4 minutes until lightly golden-brown, seasoning to taste with pepper.
- Stir in the honey, then remove the cheese from the pan and set aside.
- Heat the roti in the oven for 3 minutes.
- To the tomato paste, add the cream and the water (see pantry for amount). Turn up the heat and cook for 1 -2 minutes, then take the pan off the heat and stir in the cauliflower.
- Garnish the butter cauliflower with the coriander and any remaining lime wedges.
- Serve the Cypriot-style cheese, butter cauliflower, roti and cucumber salad separately.
- Allow everyone to assemble their own roti.