Ingredients

The following ingredients have 4 Servings
  • 1 medium cauliflower (chopped into chunks, florets only)
  • ½ cup pomegranate seeds
  • 4 tablespoons cilantro/fresh coriander (finely chopped)
  • 2 tablespoons vegetable oil
  • Fine sea salt and cayenne pepper to taste
  • 4 tablespoons Greek yogurt (or another thick yogurt)
  • 1 garlic clove (crushed)
  • 2 tablespoons vegetable oil
  • 1 tablespoon lemon juice
  • ⅔ teaspoon cumin powder
  • ⅓ teaspoon turmeric powder
  • ½ teaspoon onion granules
  • 1 teaspoon maple syrup
  • 2 tablespoons water ((optional))
  • Fine sea salt to taste

Instruction

  • Preheat the oven to 400 F/ 200 C/ gas mark 6.  Chop the cauliflower into similar size chunks, place in a large bowl, season with salt and cayenne pepper, drizzle over 2 tablespoons of oil and stir until thoroughly coated. Arrange in a single layer on top of a baking sheet.
  • Bake in the centre of the oven for 20-25 minutes, until golden, turning over half way. Remove from the oven and set aside.
  • While the cauliflower is roasting make the dressing. Combine all the dressing ingredients and stir thoroughly until smooth (add a splash of water to loosen the consistency if needed).
  • In a large bowl combine the roasted cauliflower (warm or cooled) with the dressing. Scatter over the pomegranate seeds and cilantro, stir, adjust the seasoning if needed and serve.