Roasted Cauliflower with Tahini & Yoghurt Sauce

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.

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. 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.

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Roasted Cauliflower with Tahini & Yoghurt Sauce