Roasted Cauliflower with Yoghurt & Pomegranate

Ingredients:

• 1 large cauliflower

• 1 onion peeled, sliced

• 1 bunch mint, roughly chopped

• ¼ cup pomegranate arils

• 30gm pine nuts, toasted

• 300gm Greek-style yoghurt

• 1 garlic clove, minced

• 2 tbsp lemon juice

• 2 tbsp tomato paste

• 1 tbsp red chilli flakes

• 1 tbsp coriander seeds

• 1 tsp caraway seeds

• 1 1/2 tsp sumac

• 145ml olive oil

• Salt

• Pepper

SERVES: 4 PREP and COOK: 50 minutes

Method

1. Heat the oven to 220c. 

2. In a large bowl, mix cauliflower florets with 3 tbsp of oil and a pinch of salt, then spread out on a large oven tray. Bake for 25 minutes, leaving a bit of crunch. Transfer to a large bowl and leave to cool.

3. Heat a pan on medium and add 2 tbsp of oil. Add the onion and a pinch of salt and cook. Saute until soft and lightly brown. Pour this into the cauliflower bowl. 

4. Now, heat oil for the tomato paste. Once hot, add the paste and chilli flakes for 30 seconds. Transfer to a bowl. 

5. Mix the yoghurt, garlic, a tbsp of lemon juice, salt and pepper together in a bowl.  

6. Mix the coriander, caraway, sumac, mint, half the pine nuts, 1 tbsp of lemon juice and pepper into the cauliflower bowl. 

7. To serve: spread the yoghurt sauce over a platter and place the cauliflower mixture on top. Spoon over the tomato paste and garnish with mint leaves, pomegranate arils and pine nuts.  

   Recipe by: A Better Choice