Roasted cauliflower with dukkah and yoghurt

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cauliflower

1 cauliflower (approx. 1 kg)

100 g tahini

4 tbsp olive oil

1 ½ tsp turmeric

2 tsp sweet paprika

½ tsp ground coriander seeds

¼ tsp ground cumin

1 ½ tsp salt

Yoghurt dressing

200 g plain greek yoghurt

1 garlic clove, pressed

½ organic lemon, use grated zest and 2 tbsp of juice

salt, to taste

Toppings

½ bunch flat-leaf parsley, finely chopped

1 pomegranate, seeds removed

2 ½ tbsp Dukkah (spice mix)

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How it's done

Cauliflower

Remove the cauliflower stalk, the leaves can be left intact. Place on a baking tray lined with baking paper. Combine the tahini, oil and spices. Rub the marinade into the cauliflower.

Bake for approx. 1 hr. in the centre of an oven preheated to 180 °C (until golden brown and cooked through).

Yoghurt dressing

Combine the yoghurt with the garlic and lemon, season with salt.

Toppings

Sprinkle the roasted cauliflower with the parsley, pomegranate seeds and dukkah. Cut into slices and serve with the yoghurt dressing.

Good to know

Serve with:	Flatbread
Note:	Dukkah is an oriental spice mix comprising hazelnuts, pistachios, sesame seeds, coriander, cumin, cardamom, pepper and salt.

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