Golden Turmeric Cauliflower Potato Spoonbread Squares with Coriander Lime Yogurt

Golden Turmeric Cauliflower Potato Spoonbread Squares with Coriander Lime Yogurt 🌿🥔 This is a soft-centred, crisp-edged tray bake that lands somewhere between spoonbread, a savoury cake and an easy brunch square. Turmeric gives it a warm golden colour, cauliflower keeps the middle tender, thin potato slices make it satisfying, and the coriander lime yogurt adds the cool bright finish. It is simple enough for lunch prep but pretty enough for a table with salad, pickles and crunchy vegetables. ✨ Yield: 9-12 squares Time: 20 minutes prep, 35-42 minutes baking, 10 minutes resting Ingredients For the spoonbread squares: - 1 small cauliflower, cut into tiny florets, about 350 g - 2 medium waxy potatoes, sliced very thin - 1 cup chickpea flour - 1/2 cup fine cornmeal or polenta - 1 1/2 teaspoons baking powder - 1 teaspoon ground turmeric - 1 teaspoon ground coriander - 1/2 teaspoon cumin - 1 teaspoon fine salt - 1/4 teaspoon black pepper - 2 large eggs - 1 cup plain yogurt - 1/2 cup milk or water - 2 tablespoons olive oil, plus more for the tray - 1 small garlic clove, finely grated - 2 tablespoons chopped coriander - 1 teaspoon lime zest For the coriander lime yogurt: - 1 cup thick Greek yogurt - 1 packed handful fresh coriander, finely chopped - 1 tablespoon lime juice, plus more to taste - 1 teaspoon lime zest - 1 teaspoon olive oil - 1/2 teaspoon honey or maple syrup - Pinch of salt - Black pepper, to taste Method 1. Heat the oven to 200C / 400F. Line a 23 x 33 cm baking tray with baking paper and brush it generously with olive oil. 2. Prepare the vegetables. Cut the cauliflower into small bite-size florets so they cook through inside the batter. Slice the potatoes as thinly as possible. If the slices are thick, blanch them for 2 minutes, then drain and pat dry. 3. Mix the dry base. In a large bowl, whisk chickpea flour, cornmeal, baking powder, turmeric, ground coriander, cumin, salt and pepper. Break up any chickpea flour lumps so the crumb bakes evenly. 4. Make the batter. In another bowl, whisk eggs, yogurt, milk or water, olive oil, garlic, chopped coriander and lime zest. Pour into the dry mix and whisk until thick, smooth and spoonable. It should look like a loose savoury cake batter; add 1-2 tablespoons water if it feels stiff. 5. Fold and fill. Stir in the cauliflower and most of the potato slices. Scrape into the tray and smooth the top. Arrange the remaining potato slices over the surface, drizzle with a little olive oil and add a tiny pinch of salt. 6. Bake for 35-42 minutes, until the top is bronzed, the edges are crisp, and a skewer comes out mostly clean with a few tender crumbs. If the top colours too quickly, cover loosely for the final 10 minutes. 7. Rest before slicing. Let the tray sit for 10 minutes. This matters: the centre finishes setting as it cools, so the squares lift cleanly instead of collapsing. 🔪 8. Make the yogurt. Stir Greek yogurt with coriander, lime juice, lime zest, olive oil, honey, salt and black pepper. Taste it cold and bright; add more lime if the spoonbread tastes rich. 9. Serve warm or room temperature with the coriander lime yogurt, extra herbs and lime wedges. Add a crisp salad or roasted tomatoes if you want a fuller meal. Serving and storage tips - Best texture: warm with the yogurt added at the table. - Make ahead: bake, cool and chill the slab whole, then slice and rewarm at 180C / 350F for 8-10 minutes. - Storage: keep squares covered in the fridge for up to 3 days; keep the yogurt separate. - Good with: cucumber salad, tomato chutney, pickled onions, olives or a bowl of soup. Save this one for golden tray-bake squares with a cool herby finish. Tasteloom.club 💚