The inspiration from this recipe comes from an incredible recipe by Yotam Ottolenghi. The original recipe contains chickpeas, which we cannot have, but I find it’s just as fabulous without them. I have added a few different ingredients and more cauliflower to bulk it out for us. The combination of roasted cauliflower, spices and yogurt is seriously delectable. This is a great recipe to make at the start of the week and eat from Monday-Friday for lunch, perhaps with some fish or chicken for added protein to fill you up.
Steak and dry rub:
How to make:
- Preheat the oven to 390 degrees Fahrenheit and line a baking tray with baking paper
- Lay the cauliflower florets onto the lined baking tray and drizzle with olive oil, salt and pepper. Nestle the garlic cloves amongst the cauliflower
- Pop the tray into the oven and roast the cauliflower and garlic until golden and just beginning to soften but still with a little “bite”
- As the cauliflower roasts, dry-toast your pumpkin seeds by simply tossing them on a dry frying pan (no oil) until golden
- Prepare the yoghurt as the cauliflower roasts: in a large salad bowl, stir together the yoghurt, cumin, turmeric, coriander, lemon juice, olive oil, salt and pepper until combined
- When the cauliflower is cooked to your liking (you might like it a little softer or crunchier so go for what you like!), take the garlic cloves off the tray and set aside
- Tip the roasted cauliflower and the toasted seeds into the salad bowl and toss to combine and coat with the yoghurt dressing
- Peel the roasted garlic cloves and squeeze the gooey, roasted garlic into the salad bowl and gently stir to incorporate
- Serve with a handful of chopped fresh parsley or cilantro for a little fresh color if you wish!