Whole roasted spiced cauliflower

Preparation time

20 minutes

Cooking time

1 hour 10 minutes

Serves

Recipe courtesy of

Amanda Maiorano, Accredited Practising Dietitian (APD)

CAULIFLOWER

1 medium cauliflower

1 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

SPICED YOGHURT DRESSING

1/2 cup natural yoghurt

1 tbsp olive oil

2 tbsp lemon juice

1 garlic clove, minced

1/2 tsp garam masala

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground turmeric

1/8 tsp cayenne pepper

1/4 tsp salt

GARNISH

2 spring onions, roughly chopped (light green parts)

1/4 cup coriander leaves, roughly chopped

2 tbsp pine nuts

Preheat oven to 200°C. Remove the base of the cauliflower and drizzle olive oil on top, then season with salt and pepper. Place in the oven and roast for 45-55 minutes.
Meanwhile, place the yoghurt, remaining olive oil, lemon juice, minced garlic, spices and salt in a bowl and mix well to combine.
Remove cauliflower from the oven and spread the sauce all over, reserving approximately 2-3 tablespoons. Return to the oven and roast for another 15-20 minutes, or until tender.
Once cooked, remove from the oven and top with the remaining yoghurt sauce, fresh coriander, spring onions and pine nuts.

Note: to make this recipe dairy free and vegan, use coconut or soy yoghurt.