Roasted Turmeric Cauliflower with Greek Yoghurt Dressing
Servings: 4 people
Equipment
- 1 Mixing Bowl
- 1 Flat baking tray
Ingredients
- 500 ml Greek-style natural Yoghurt
- 4 cloves Garlic crushed
- 2 small Lemons 1 juiced, 1 cut into wedges
- 1 medium Cauliflower cut into florets
- 3 grams Harissa
- 5 grams Turmeric powder
- 75 ml Cold Pressed Olive Oil
- Salt and Pepper to taste
- 10 grams Fresh Parsley - Flat-leaf for garnish
Instructions
- Mix the yoghurt, half the garlic, 10 ml lemon juice, 15 ml olive oil, and 2 grams of salt and pepper, and thoroughly combine. If time allows, chill for 1 hour in the refrigerator before serving.
- Preheat oven to 220 ℃, and line a large flat baking tray with baking paper.
- Toss the cauliflower with the remaining garlic and oil, spice mix, turmeric and 5 grams each of Salt and Pepper.
- Roast for 30 minutes until cauliflower is cooked through and blackened in places.
- Serve hot with the yoghurt dressing and lemon wedges on the side. Add fresh parsley if desired.
