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Roasted Turmeric Cauliflower with Greek Yoghurt Dressing

Prep Time5 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: Keto
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.