Roasted cauliflower with dukkah and yoghurt

Name: Roasted cauliflower with dukkah and yoghurt
Prep time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 100 g tahini (sesame paste); 200 g plain greek yoghurt; ½ organic lemons; 1 cauliflower; ½ bunch flat-leaf parsley; 1 pomegranates; 1 garlic; 4 tbsp olive oil; 2 ½ tbsp Dukkah (spice mix); ½ tsp ground coriander seeds; ¼ tsp ground cumin; 1 ½ tsp turmeric; 2 tsp sweet paprika; 1 ½ tsp salt

main dish vegetable dishes

Total: 1 hr 30 min. | Active: 30 min.

vegetarian, gluten-free, Low Carb

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Cauliflower is one of the few vegetable varieties with edible flowers. Marinated and roasted whole in the oven, cauliflower will win over even the most ardent of sceptics. The gentle preparation method and oriental marinade comprising tahini, turmeric and cumin give the cauliflower a highly aromatic flavour.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

Cauliflower
1	cauliflower (approx. 1 kg)
100 g	tahini (sesame paste)
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)

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.

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