Roasted Cauliflower with Garlic Yoghurt and Tahini Drizzle

Roasting the cauliflower in quarters is not only faster to cook than if left whole but it also means a greater amount of cauliflower is in contact with the hot tray resulting in additional browning and essentially more flavour (this is also known as the Maillard reaction and is what makes food taste delicious!)

  • 1 cauliflower (quartered and outer leaves still attached)
  • 1 tsp turmeric  
  • ¼ cup olive oil
  • ¼ cup yoghurt
  • 1 Tbsp lemon juice
  • 1 garlic clove (crushed)
  • 2 Tbsp tahini
  • 1 tsp cumin seeds (toasted)
  • ¼ cup nut and seed mix of choice (roasted and roughly chopped)
  • ⅓ cup fresh coriander
  • Salt and pepper
  1. Preheat the oven to 200 degrees celsius, fan bake. Place a rack in the middle of the oven so that the cauliflower will have enough room.
  2. Place the cauliflower quarters cut side down onto a baking tray; drizzle with olive oil and season with turmeric, salt and pepper. Roast for 40-50 minutes until golden brown and charred in places.
  3. While the cauliflower is cooking, prepare the garlic yoghurt sauce, in a small bowl add the yoghurt, lemon juice, garlic and a pinch of salt; mix well to combine.
  4. Once cooked, place the roasted cauliflower onto a large plate or platter and drizzle over the yoghurt sauce, followed by a drizzle of tahini. Scatter over the cumin seeds and roughly chopped nuts and finally garnish with the fresh coriander.

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