Ingredients

The following ingredients have 4 Servings
  • 1/2 small cauliflower (See Note 1)
  • 3 tbsp (60 ml) olive oil (See Note 2 and 3)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (freshly ground)
  • 1/2 tsp ground turmeric
  • 1/4 cup slivered almonds (toasted)
  • 1/4 cup fresh mint - finely chopped
  • 1/4 cup Italian/flat-leaf parsley - finely chopped
  • 1/2 pomegranate (arils removed) (See Note 4)
  • 1 tbsp hulled tahini (See Note 2)
  • 2 tbsp lemon juice - freshly squeezed (See Note 2 and 6)
  • 1/2 cup Greek yoghurt (See Note 5)
  • 1 small garlic clove - minced or finely chopped
  • 1 tsp maple syrup or honey
  • sea salt and black pepper to taste
  • a little water - if necessary, to thin dressing

Instruction

  • Preheat your oven to 220 Degrees C (425F).Line a baking tray with baking paper.
  • Chop the half cauliflower into bite-sized florets, ensuring they are a similar size. You will need to cut some of them into halves or quarters.
  • In a large bowl, add olive oil, salt, pepper and turmeric. Whisk to combine.
  • Add the cauliflower florets to the bowl and toss well with the dressing to ensure they are evenly coated.Turn the cauliflower onto the lined baking tray. Place the cauliflower cut sides down to achieve the best caramelisation. Keep them in one layer and ensure there is some space between each one.
  • Roast in the preheated oven about 20 minutes or until the florets are tender and caramelised on the edges.Remove from the oven and transfer to a large bowl.
  • While the cauliflower is roasting, add the almonds to a small baking tray and roast in the oven for about 5 minutes or until a light golden colour. Stir them once halfway through. Keep an eye on them, they will burn quickly. If you prefer, you could toast them in a small frying pan.Meanwhile, make the dressing.