Crunchy caramelised roasted cauliflower florets with pomegranate seeds, pine nuts and freshly chopped parsley and mint. A wonderful recipe that works great as a side dish, the cumin , cinnamon and turmeric spices add heaps of flavour and the tahini and yoghurt sauce combine perfectly with this dish.

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

Prep Time10 minsCook Time30 minsTotal Time40 mins

For the roasted cauliflower

 1 cauliflower head ( cute into florets)

 3 tbsp olive oil

 1 tsp salt

 1 tsp ground cumin

 1 tsp ground turmeric

 ½ tsp cinnamon

For the tahini & yoghurt sauce

 1 cup greek yoghurt

 2 tbsp tahini

 2 tsp maple syrup

 juice of 1/2 lemon

For the garnish

 2 tbsp pomegranate seeds

 2 tbsp pine nuts

 1 tbsp freshly chilled parsley

 1 tsp freshly chopped mint

1

1. Preheat the oven to 220C. In a large bowl place the cauliflower florets and toss together with the olive oil and then the spices and salt.

2. Place the florets onto a baking tray and bake for around 25-30 minutes or until they have turned golden and crispy.

3. For the sauce simply combine the yoghurt, tahini, lemon juice and maple syrup In a small bowl. Set aside.

4. Once done wait until they have cooled slightly ( about 10 minutes) then transfer the florets to a serving plate and top with the pine nuts, pomegranate seeds, fresh parsley and mint. Serve warm.