“A spectacular yet simple dish of roasted cauliflower that’s complemented with creamy yoghurt and a vibrant, lemony and herbaceous chermoula dressing”. Recipe by Teresa Cutter, ‘The Healthy Chef’.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Serves 4 – 6.
PREHEAT the oven to 200°C (400°F) fan forced.
DRIZZLE cauliflower with a generous amount of avocado oil and season with sea salt.
ROAST for 45 minutes until golden and slightly charred on the surface, then remove from the oven.
COMBINE red onion, the juice of 2 lemons and a pinch of salt. Massage through and allow to pickle for 15 minutes.
BLEND the chermoula dressing, adding a little extra oil if required for blending then set aside.
COMBINE yoghurt and tahini then spread onto a serving platter and top with the whole roasted cauliflower.
DRIZZLE over the chermoula dressing and garnish with pickled red onion, pomegranate and pistachio.
SERVE and enjoy.
INSPIRATION: Cranberries can be used in place of pomegranate. Add a handful of chopped green olives and capers. Serve with yoghurt flatbread or with good crusty rye sourdough.