Inspired by Yotam Ottolenghi, this recipe is a Kiwi twist to a Middle Eastern specialty. Serves 4 as a side.
Ingredients
½ | Cauliflower, florets removed (Main) |
1 Tbsp | Olive oil |
½ tsp | Curry powder |
½ tsp | Cumin |
1 bunch | Fresh basil, or lemon basil if you can get it |
½ cup | Natural yoghurt, or Greek yoghurt |
1 tsp | Tahini |
1 squeeze | Lemon juice |
1 Tbsp | Pomegranate seeds |
1 Tbsp | Roasted almonds, chopped |
Directions
- In a roasting tray, toss together the cauliflower, olive oil, curry powder and cumin. Roast for about 15-20 minutes at about 200C.
- Remove from oven and place in a bowl. Set aside.
- In a small bowl, mix together the yoghurt, tahini, lemon juice, and salt and pepper. Taste and adjust as necessary.
- Tear up the basil leaves and add to the cauliflower. Mix together gently.
- Place the cauliflower on your serving dish, Dollop over the tahini yoghurt, then add the pomegranate seeds and almonds. Garnish with more basil and serve.