Roasted Cauliflower with Almonds, Cranberries and Yogurt
Roasted Cauliflower with Almonds, Cranberries and Yogurt
Roasted Cauliflower with Almonds, Cranberries and Yogurt
- 1 whole cauliflower
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- Salt and pepper
- 2 tbsp olive oil
- 3 tbsp dry roasted almonds
- 2 tbsp dried cranberries or the seeds of a pomegranate
- Handful of parsley
- 3 tbsp plain greek yogurt
- 2 tsp lemon juice
- Preheat your oven to 425F.
- Chop the cauliflower into roughly even florets (no need to be too precise, the smaller pieces will get a bit crispy, and that’s lovely). Pound the cumin and coriander seeds in a mortar and pestle. In a large bowl, toss the cauliflower with the spices and olive oil, then season.
- Spread the cauliflower onto a large, lined baking sheet, ensuring the florets are in one layer with no overlapping pieces. Place in the oven for 20-30 minutes, until the cauliflower is soft and the edges golden.
- While the cauliflower is cooking, roughly chop the almonds, cranberries and parsley.
- Prepare the yoghurt sauce by combining the yoghurt with lemon juice and add salt to taste.
- When the cauliflower is done, transfer onto a serving plate and sprinkle the almonds, cranberries and parsley over the top. Drizzle the yoghurt sauce evenly over everything and serve.
