Middle Eastern inspired roast cauliflower by Foodland Recipe Kitchen
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 medium cauliflower, stem
trimmed and leaves removed
2 tbsp lemon juice
¼ cup fresh coriander leaves
¼ cup roasted pine nuts
½ cup pomegranate arils
1 cup Greek yoghurt
Juice and zest of 1 lemon
Juice and zest of 1 lime
Salt and pepper to taste
Preheat oven to 140°C.
Combine oil, garlic, turmeric, ground cumin and ground coriander in a small bowl.
Trim the base of the cauliflower to sit flat, place cauliflower on a baking tray lined with a large piece of baking paper.
Brush the cauliflower all over with oil/spice mixture. Season to taste with salt and pepper.
Bake in preheated oven for 1 hour, if getting too coloured, loosely place a piece of foil over the cauliflower and continue to roast until cauliflower is tender when tested with a bamboo skewer. Timing will depend on the size of the cauliflower.
To serve the roasted cauliflower, spread hummus on a large serving plate. Carefully transfer cauliflower to plate and position on top of the hummus.
Drizzle with greek yoghurt, lemon and lime dressing.
Scatter fresh herbs, pine nuts and pomegranate arils over the roasted cauliflower.
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