KEY POINTS:
Serves 4
1 cauliflower
1 Tbs turmeric
2 Tbs grapeseed oil, plus extra
Flaky sea salt
16 baby carrots
2 tsp coriander seeds, crushed
cup plain yoghurt
tsp salt
1 Lebanese cucumber or telegraph, deseeded
cup fresh mint leaves
Roti or naan to serve
Fresh coriander leaves to garnish
1 Preheat oven to 200C. Cut the cauliflower into small florets, and using your hands, toss with the turmeric and oil. Season well with salt and spread out on a baking tray. Cook for 15 minutes.
2 On a second tray, toss the carrots with 2 tsp of oil and the coriander seeds, season and add to the oven. Continue cooking for another 15 minutes or until golden. Take the cauliflower out earlier if necessary - the cooking time will depend on the size of the florets. Toss both cauliflower and carrots occasionally.
3 Mix the yoghurt, salt, cucumber and finely chopped mint leaves together.
4 Serve the warm vegetables with raita and either naan or roti.
